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Receta Chocolate Cake With Mocha Glaze
by Global Cookbook

Chocolate Cake With Mocha Glaze
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Ingredientes

  • 1/2 x (12-ounce) can prune-plum filling (1/2, c)
  • 4 Tbsp. Light corn-oil spread
  • 1 x (1/2 stick)
  • 1 3/4 c. Sugar
  • 1 x (8-ounce) container coffee low-fat yog, urt
  • 1 x (4-ounce) container refrigerated no-ch, olester
  • 2 c. All-purpose flour
  • 1 c. Unsweetened cocoa
  • 1 c. Low-fat lowfat milk (1%)
  • 1 Tbsp. Vanilla extract
  • 2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 x Instant coffee granules or possibly pwdr
  • 3/4 c. Confectioners' sugar
  • 1 Tbsp. Sliced almonds, toasted

Direcciones

  1. ABOUT 3 1/2 Hrs BEFORE SERVING Or possibly EARLY IN DAY:
  2. Preheat oven to 350'F. Spray 10 inch Bundt pan with nonstick cook- ing spray.
  3. In large bowl, with mixer at medium speed, beat prune-plum filling, corn-oil spread, and sugar till blended, occasionally scraping bowl with rubber spatula.
  4. Add in coffee yogurt, egg substitute, flour, cocoa, lowfat milk, vanilla extract, baking soda, salt, and 2 t instant coffee granules; beat on low speed till well blended, occasionally scraping bowl with rubber spatula. Increase speed to medium; beat 1 minute.
  5. Pour batter into pan. Bake about 50 to 55 min till toothpick in- serted in center of cake comes out clean. Cold cake in pan on wire rack 15 min. Remove cake from pan; cold completely on rack.
  6. Prepare mocha glaze: In small bowl, dissolve 1 t instant coffee granules in 1 Tablespoons hot tap water. Stir in confectioners' sugar till smooth and an easy spreading consistency, adding more water, if necessary. Spoon glaze over cake. Sprinkle with toasted almonds.