Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup water
- 1/2 cup prune puree
- 3 large egg white
- 1 1/2 tsp vanilla
- 1 cup flour
- 2 tbsp flour
- 1 cup sugar
- 2 tbsp sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup 2% lowfat milk
- =
Directions
Preheat oven to 350 °F. Coat a 9-inch square baking pan with vegetable cooking spray; set aside. To make cake, in mixer bowl combine water, prune puree or butter, egg whites and vanilla; beat to blend thoroughly. Add remaining cake ingredients; mix completely. Spread batter in prepared pan; bake about 30 minutes until pick inserted into center comes out clean. Cool on rack. To make icing, in mixer bowl combine powdered sugar, cocoa powder and lowfat milk; beat until smooth. Spread on completely cooled cake. Cut into 3-inch squares.