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Makeover Fudge Cake

 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.
12 ServingsPrep: 30 min. Bake: 40 min. + cooling


  • 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
  • 3 tablespoons butter, softened
  • 1/3 cup baking cocoa
  • 3 tablespoons fat-free milk
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups confectioners' sugar


  • 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.

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Makeover Fudge Cake (continued)

Directions (continued)

  • 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 near 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.
  • Yield: 12 servings.
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.