Ingredients
1
1/4 cups all-purpose flour
1
4-ounce jar baby food carrot puree
1
4-ounce jar baby food prune puree
1
tbsp pure vanilla extract
1
tbsp pure almond extract
1
1-ounce square unsweetened baking chocolate, melted
1/4
cup semi-sweet chocolate chips
1/4
cup nonfat fudge sauce
1/2
cup raspberry all-fruit preserves
1/4
cup nonfat fudge sauce
Directions
1.
1. Preheat oven to 350°. Lightly coat a 9-inch cake pan with canola oil. Dust with flour.
2.
2. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt.
3.
3. In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs. Beat lightly to mix. Combine with dry ingredients, using an electric mixer on low. Add melted unsweetened chocolate and beat on medium until glossy and smooth. Fold in chocolate chips.
4.
4. Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Place on rack and cool.
5.
5. Invert cake onto dry surface and slice in half horizontally. Spread raspberry preserves on bottom layer. Replace top and frost with nonfat fudge sauce. Slice into 16 servings.
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