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Ingredients
Oil for greasing pan
1 ¼ cups cake flour
½ cup unsweetened cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups sugar
⅔ cup water
1 ½ egg whites
½ cup baby-food prunes
Nutritional analysis per serving (12 servings)
39 grams carbs; 167 calories; 1 gram monosaturated fat; 2 grams fat; 2 grams fiber; 148 milligrams sodium; 2 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Lightly grease a 9-inch-square baking pan with oil.
- Step 2
Combine flour, cocoa, baking powder, baking soda and salt.
- Step 3
In another bowl, stir sugar and water with fork or wire whisk until blended.
- Step 4
Stir egg whites and prunes into sugar mixture until thoroughly blended. Gradually add flour mixture, stirring until smooth.
- Step 5
Pour into prepared pan. Bake about 30 to 35 minutes, until knife inserted in center comes out clean. Cool in pan on wire rack.
Private Notes
Comments
I took Jess O’C’s note to heart and added more cocoa powder, plus vanilla extract and chopped walnuts. I usually don’t mess around with NYT recipes the first time, but the additions did keep the cake from being overpowered by a prune flavour. It was good; I’ll make it again.
There is a distinct taste of prunes, perhaps bc the cocoa didn't make the cake "chocolatey" enough. That's not to say it tastes bad, it's just not as fudgey as you might wish. Might be worth tinkering with the recipe, adding chocolate chips or a chocolate frosting, perhaps. Still, it is a nice, light, weeknight kind of cake.