Makeover Fudge Cake Recipe
Makeover Fudge Cake Recipe photo by Taste of Home

Makeover Fudge Cake Recipe

Publisher Photo
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
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

Nutritional Facts

1 slice equals 340 calories, 16 g fat (9 g saturated fat), 72 mg cholesterol, 137 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Spread evenly into prepared pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool for 15 minutes before removing sides of pan. Cool completely on a wire rack.
  5. 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. Yield: 12 servings.
Originally published as Makeover Fudge Cake in Healthy Cooking August/September 2008, p10

Nutritional Facts

1 slice equals 340 calories, 16 g fat (9 g saturated fat), 72 mg cholesterol, 137 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Makeover Fudge Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Aug. 4, 2009

This was WONDERFUL. Very rich and decadent.

MY REVIEW
Reviewed Aug. 12, 2008

The cake sure looks good, but what caught my eye was the person's name--Mary Jo Kopecky--so very close to the Mary Jo Kopeckne who drove off the bridge with Ted Kennedy on Chappaquidick many years ago.  Sad story.  

 

 

Barb

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