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Chocolate Prune Cake with Fudge Frosting

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Submitted by carnahans

Moist chocolate cake with blended prunes, buttermilk, and cinnamon, finished with a rich cooked fudge frosting. Bake in a 13×9 pan or two 8-inch rounds.

YIELD

1 cake

PREP

45 min

COOK

30 min

READY

90 min

Prunes are the secret weapon of old-school bakers, and this cake proves exactly why.

Soaked in boiling water until plump, then blended smooth with tangy buttermilk, the prunes vanish into the batter while leaving behind unbelievable moisture and a subtle fruitiness that makes the chocolate sing.

Cinnamon warms the whole thing up, and the oil-based batter means zero creaming, zero fuss. Just mix and bake.

The cooked fudge frosting is built from boiling water, shortening, corn syrup, cocoa, and powdered sugar, beaten until it hits that thick, spreadable sweet spot. Once it sets, it has a gorgeous matte finish and a fudge-like bite.

Kitchen Tips

  • Blend the prune-buttermilk mixture until completely smooth for the best texture
  • Oil-based cakes stay moist longer than butter-based ones, making this a great make-ahead option
  • For a layer cake, divide the batter between two greased and floured 8-inch round pans
  • Let the frosting cool slightly before spreading; if it’s too hot, it will slide right off

Ingredients

¼ 59
CUP ML WATER
boiling
¾ 177
CUP ML PRUNE
pitted *
158
CUP ML VEGETABLE OIL
1 237
CUP ML SUGAR
2 30
TABLESPOONS ML COCOA POWDER
unsweetened
2 10
TEASPOONS ML CINNAMON
ground
1 5
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
1 237
CUP ML BUTTERMILK
2 ½ 591
1 ½ 7.5
TEASPOONS ML BAKING SODA
2 10
TEASPOONS ML BAKING POWDER
Chocolate fudge frosting
¼ 59
CUP ML WATER
¼ 59
¼ 59
2 473
CUPS ML POWDERED SUGAR
sifted
½ 118
CUP ML COCOA POWDER
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML VANILLA EXTRACT

Directions

Pour boiling water over prunes and let soak 30 minutes.

Combine oil, sugar, 2 tablespoons cocoa, cinnamon, 1 teaspoon salt and 1 teaspoon vanilla in bowl.

Add eggs and beat well 2 minutes.

Combine soaked prunes and buttermilk in blender or food processor and chop finely.

Add to creamed mixture with flour, soda and baking powder.

Beat well and turn into well-greased and floured 13- x 9-inch baking pan or 2 (8-inch) round pans.

Bake at 350℉ (180℃) F 30 minutes, or until wood pick inserted near center comes out clean.

Cool.

To make frosting, bring water to boil.

Remove from heat and beat in shortening and corn syrup.

Add powdered sugar, ½ cup cocoa, ¼ teaspoon salt and ½ teaspoon vanilla and cream well to spreading consistency.

Use to frost cooled cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 371g (13.1 oz)
Amount per Serving
Calories 1151 33% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 1062mg 44%
Total Carbohydrate 63g 63%
Dietary Fiber 7g 28%
Sugars g
Protein 32g
Vitamin A 3% Vitamin C 2%
Calcium 17% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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