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Makeover Fudge Cake

Mary Jo Kopecky of Madison, Wisconsin sent us her recipe for a wonderful fudge torte. "It's so rich and fudgy, but is loaded with saturated fat." The makeover fudge cake is moist, dense and oh-so-chocolaty...and has half the calories and saturated fat of the original.
  • Total Time
    Prep: 30 min. Bake: 40 min. + cooling
  • Makes
    12 servings

Ingredients

  • 4 egg whites
  • 1-1/2 cups semisweet chocolate chips
  • 1/3 cup butter, cubed
  • 3 egg yolks
  • 1 cup packed brown sugar
  • 1 container (2-1/2 ounces) prune baby food
  • 5 tablespoons strong brewed coffee
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cream of tartar
  • FROSTING:
  • 3 tablespoons butter, softened
  • 1/3 cup baking cocoa
  • 3 tablespoons fat-free milk
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar

Directions

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat a 9-in. springform pan with cooking spray. Place pan on a baking sheet; set aside. In a small saucepan, melt chocolate chips and butter over low heat, stirring constantly. Remove from the heat; set aside to cool slightly.
  • In a large bowl, beat egg yolks on high speed for 3 minutes or until thick and lemon-colored. Gradually beat in brown sugar. Beat in the baby food, coffee and reserved chocolate mixture.
  • Combine the flour, salt and cinnamon; gradually beat into the chocolate mixture. With clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form; fold into batter.
  • Spread evenly into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool for 15 minutes before removing sides of pan. Cool completely on a wire rack.
  • For frosting, in a small bowl, beat the butter, cocoa, milk and vanilla until smooth. Gradually beat in confectioners' sugar. Frost top of cake. Refrigerate leftovers.
Nutrition Facts
1 slice: 340 calories, 16g fat (9g saturated fat), 72mg cholesterol, 137mg sodium, 51g carbohydrate (44g sugars, 2g fiber), 4g protein.
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