Reduced Sugar Low Fat Chocolate Fudge Cake
(27.1% reduction in sugar compared to the standard recipe)
225 ml (8 fl oz) water
180 g (6oz) prune puree*
3 egg whites
7.5 ml (1 1/2 tsp) vanilla essence
150 g (5 oz) plain flour
170 g (6 oz) caster sugar
75 g (3 oz) cocoa powder
7.5 ml (1 1/2 level tsp) baking powder
1.25 ml (1/4 level tsp) bicarbonate of soda
1.25 ml (1/4 level tsp) salt
100 g (4 oz) icing sugar
25 g (1 oz) cocoa powder
180g (6oz) prune puree
1. Preheat oven to 180°C (350 F) mark 4. Grease and base-line a 10.4 inch x 6.5 inch (25.5 cm x 16 cm) shallow baking tin.
2. To make cake, beat together the first four ingredients until smooth and light. Add remaining cake ingredients and mix thoroughly.
3. Spread mixture into prepared tin. Bake for about 40 minutes or until firm to the touch. Leave in the tin to cool completely.
4. To make icing, beat together the icing ingredients until smooth. Spread onto cooled cake. Cut into 7.5 cm (3 inch) squares.