Title: Fudgy Chocolate Cake with Raspberry Sauce
Categories: Cake
Yield: 1 Servings

		Nonstick cooking spray
		Parchment paper
1 1/4	c	Flour
2/3	c	Unsweetened cocoa powder
1	tb	Instant espresso powder
2	ts	Baking soda
1 1/3	c	Bottled prune puree
2	tb	Brandy or raspberry liqueur; or orange juice
2		Egg whites
1	c	Granulated sugar
1 1/3	c	Canola or vegetable oil
1	tb	Raspberry vinegar
2	ts	Vanilla extract
1	c	Nonfat milk
2	ts	Confectioners' sugar
		Raspberry Sauce; (recipe follows)

Spray a 9-inch springform pan with cooking spray. Line the bottom with a circle of parchment paper and spray again. Preheat oven to 350 F.

Sift together flour, cocoa, espresso powder and soda. Set aside. With mixer set on medium speed, combine prune puree, liqueur, egg whites, sugar, oil, vinegar and vanilla. Alternately add the dry ingredients and milk, beating just until smooth. Transfer batter to the pan. Bake on center rack about 40 minutes. Cool on a rack.

When cake is cool, remove from pan. Place on a plate and wrap well. Dust with confectioners' sugar before cutting. Serve cake with a pool of Raspberry Sauce on the side. Makes 12 servings.

Raspberry Sauce: Defrost 1 (12-ounce) package frozen raspberries, slightly sweetened. Puree berries with 2 tablespoons sugar and 1/4 cup jelly. Strain through a sieve. Refrigerate until ready to serve.

Per owing: Cal 261 (22% fat) Fat 6 g (1 g sat) Fiber 5 g No cholesterol Sodium 179 mg Carbs 46 g Calcium 50 mg From: Bobbie Beers Date: 05-04-98 (15:11) The Once And Future Legend (1) Cooking

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