Wednesday, February 27, 2013
Chocolate Bundt Cake with White Chocolate Glaze - Diabetic Desserts
1 package (18.25 oz) chocolate cake mix (check for sugar free option)
3 whole eggs or 3/4 cups cholesterol free egg substitute
3 jars (2 1/2 oz each) pureed baby food prunes
3/4 cup warm water
2-3 teaspoons instant coffee granules
2 tablespoons canola oil
1/2 white chocolate chips
1 tablespoon milk
Preheat oven to 350 degrees. Lightly grease and flour Bundt pan; set aside.
Beat ingredients for Bundt cake in large bowl with electric mixer at high speed for 2 minutes. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Invert cake onto serving plate; cool completely.
To prepare glaze, combine white chocolate chips and milk in small microwavable bowl. Microwave at MEDIUM (50% power) 50 seconds; stir. Microwave at MEDIUM at additional 30-second intervals until chips are completely melted; stir well after each 30 second interval.
Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve.
Makes 16 servings.
Dietary Exchanges: 2 starch, 1 1/2 Fat.