Chocolate Orange Bundt Cake with Orange Drizzle
3 cups cake flour
2/3 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup pitted prunes
2 eggs
2 cups granulated sugar
1/2 cup oil
4 tsp. grated orange zest
2 tsp. instant coffee granules
2 tsp. vanilla extract
2 cups lowfat buttermilk
Orange Drizzle:
1 cup confectioners sugar
2 Tbsp. orange juice
Preheat oven to 350*F. Coat a 12 cup bundt pan with nonstick cooking spray. On a sheet of waxed paper, sift together flour, cocoa powder, baking soda and salt; set aside. In a food processor, combine prunes and 1/3 cup hot water. Puree until smooth. Transfer mixture to large bowl of mixer. Add eggs, sugar, oil, orange zest, coffee granules and vanilla. With mixer, beat at medium speed until well blended. Alternately fold in flour mixture and buttermilk, beginning and ending with the flour mixture, until just blended. Scrape batter into prepared pan; smoth the top. Bake 1 hour and 5 minutes or until top of cake springs back when touched lightly and a toothpick inserted half way between sides and center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool completely on rack. Meanwhile, make Orange Drizzle. Place cake on a serving plate, spoon orange drizzle over top, letting it drip down sides.
Makes 16 servings.
Per serving:
Calories 313
Fat 8
Sat Fat 2
Protein 4
Fiber 2
Sodium 231
Carbohydrates 58
WW points 7