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Chocolate Prune Cake

Do not let the thought of prunes in your cake turn you off! The taste of the prunes are so mild, I
would be surprised if you could even taste them at all. Though hidden, the prunes bring a world
of difference to this cake. The cake is so unbelievably moist you have to taste it to believe it. I
left a small piece of unfrosted cake standing defenseless on the counter for 6 hours and not a bit
of the moisture had left it. If that doesn't convince you, I don't know what will.
Yields two 10-inch round cakes
12 ounces pitted prunes
3 cups weak brewed tea (optional)
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
4 teaspoons baking powder
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 cup milk

In a large saucepan, cover the prunes with weak tea or water. Bring to a simmer and cook until
the prunes become tender, about 30 minutes. If necessary, add more water to keep the prunes
covered with liquid. Cool the prunes in the liquid, then drain it off and reserve it. Measure 2 cups
of the stewed prunes and puree in a food processor. Set aside.

cocoa. In a medium mixing bowl. Scrape the bowl. Beat in a third of the dry ingredients. or until a toothpick inserted into the center of the cake emerges clean.Preheat oven to 350 degrees F. beating well after each addition. Bake the cakes for 30 to 40 minutes. then mix in half of the prune puree. Beat in another third of the dry ingredients. Butter and flour. combine the prune puree with the milk. baking powder. combine flour. and the remaining dry ingredients. . Beat in the eggs one at a time. and baking soda. Stir well. or line the cake pans with parchment paper. In a separate bowl. Divide batter evenly between the prepared pans. Cool the cake layers in the pans for 10 minutes before placing them onto cooling racks. Beat together the butter and sugar until light and fluffy. the rest of the prune puree.

coconut. butter. Be creative! .Chocolate Butter Frosting 1 cup heavy whipping cream 8 tablespoons (1 stick) unsalted butter 1/3 cup sugar 1/4 teaspoons salt 16 ounces semisweet chocolate. Remove from heat and add the chocolate. Do not leave in the refrigerator or it will set very hard (if this happens. sugar. or chocolate shavings. This cake may be topped with slivered almonds. Whisk in the espresso powder and vanilla. Scrape the frosting into a bowl and chill it until it is of spreading consistency. and salt in a saucepan and bring to a simmer over low heat. chop up hardened frosting into 8 to 10 pieces and stir in a bowl over warm water until it reaches a spreadable consistency). Let stand for 5 minutes. chopped into small pieces 1 teaspoon espresso powder 1 teaspoon vanilla extract Combine the cream.