Chocolate Mint Cake

By Hklbrries

This is a featured favorite from Canyon Ranch Health Resorts. It's sure to please your loved ones, and is a terrific dessert for any occasion that calls for chocolate!

Ingredients

• 1 cup unbleached all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1 tsp baking powder
• Pinch salt
• 2 tbsp unsweetened applesauce
• 1/2 cup lowfat milk (1 %)
• 1 tsp vanilla extract
• 1 tsp mint extract
• 1 tbsp instant coffee mixed with 2 tbsp water
• 2 jars baby food pureed prunes
• 1/2 ounce semisweet chocolate morsels, melted
• 2 egg whites
• 2 tbsp nonfat chocolate fudge sauce
• Powdered sugar for garnish

Details

Servings 12

Preparation

Step 1

Preheat the oven to 300 F.

Spray a 10-inch cake pan with nonstick cooking spray and lightly dust with flour.

Sift together all of the dry ingredients into a large mixing bowl.

In a small bowl, mix the applesauce, milk, vanilla and mint extracts, coffee, prunes and chocolate. Add to the dry ingredients and mix well.

Beat the egg whites in a small, non-plastic bowl until stiff. Fold into the cake batter.

Spread the batter in the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted in the middle of the cake comes out clean.

Remove the cake from the oven and cool on a rack. When the cake is cool, spread the top with the nonfat chocolate sauce. Sprinkle the top with powdered sugar just before serving. The easiest way to cut this cake into 12 equal servings is to first cut it into quarters. Cut each quarter into 3 equal wedges.