Black Forest Cake

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Black Forest Cake

 

Vegetable oil cooking spray

2 cups whole-wheat pastry flour

1 cup cocoa powder

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 3/4 cups Florida Crystals or sugar

8-oz. pkg. dried cherries (about 1 3/4 cups)

1/3 cup walnut pieces

1 1/4 cups light silken tofu (extra firm), drained

3/4-cup prune puree

1-cup strong coffee

2 tsp. vanilla extract

 

Preheat oven to 350°. Spray a Bundt pan with cooking spray. In a large bowl, mix

together flour with the next 5 ingredients. Add cherries and walnut pieces, and

set aside. Blend tofu in food processor until smooth. Add prune puree, and

blend. Add coffee and vanilla, and blend.

Fold tofu mixture into the dry ingredients. Turn into prepared pan, and hake for

40 minutes or until a toothpick inserted comes out clean.

Cool 15 minutes in the pan, then invert onto a rack. 12 servings

 

Glaze

3 Tbsp. tapioca flour (or arrowroot)

1/4 cup cocoa powder

2 Tbsp. Florida Crystals or sugar

3/4 cup liquid Fruitsource or rice syrup

 

In a small bowl, stir together the first 3 ingredients. Heat

Fruitsource in microwave 1 minute. Whisk into cocoa mixture until smooth.

Drizzle onto cooled cake.

 

NUTRITION ANALYSIS (PER SERVING)

Protein 8 gm., Carbohydrate 72 gm., Fiber 7 gm., Fat 4 gm., Cholesterol 0,

Calcium 58 mg., Sodium 268 mg.

Calories 324 - From protein: 9%; From carbohydrate: 81%; From fat. 10%

 

 

 

 

 

 

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