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Sunsweet's Fudgy Chocolate Cake

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“Putting this hart healthy cake here for safe keeping.”
1hr 5mins

Ingredients Nutrition

  • 1 (9 ounce) bag pitted prunes, chopped
  • 34 cup water
  • 2 tablespoons sugar
  • 1 cup sugar
  • 14 cup Smart Balance light butter spread, softened
  • 12 cup 1% low-fat milk
  • 1 teaspoon almond extract
  • 4 egg whites
  • 1 cup flour
  • 34 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 14 teaspoon salt
  • raspberry jam, melted (optional)


  1. Preheat oven to 350°F
  2. Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
  3. Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
  4. Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
  5. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
  6. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  7. To serve, drizzle slices with melted raspberry jam.

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