Prepare Cakes:
  • Heat oven to 350°F. Line bottoms of two 9-inch-round cake pans with waxed paper.

Instructions Checklist
  • Sift flour, cocoa, baking powder, baking soda, cinnamon, cloves and salt into bowl. Whisk prune puree, milk, egg whites, whole egg, vanilla and sugar in large bowl until smooth. Whisk flour mixture into prune mixture just until mixed. Divide equally between prepared cake pans.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in 350°F oven 20 to 25 minutes until tops are firm and wooden pick inserted in centers comes out clean. Transfer pans to racks to cool for 5 minutes. Invert cakes onto racks. Peel off paper.

Prepare Icing:
  • Melt chocolate in top of double boiler over hot water. Whisk in sour cream; whisk in liqueur. Refrigerate 15 minutes or until the icing starts to become firm. Beat with whisk or beater until light and fluffy, 1 to 2 minutes.

Instructions Checklist
To assemble the cake:
  • Place one cake layer on bottom of inverted cake pan or on cardboard circle. Spread preserves over top of layer. Place second cake on top, smooth side up. Spread icing over the top and side of cake with a spatula. Wet the spatula, and smooth top.


Prune puree can be found in the baking section of most supermarkets. To make your own, simmer 8 ounces pitted prunes (about 1 cup) in 3/4 cup water in small saucepan over low heat until prunes are very soft, 5 to 10 minutes. Puree prunes with some of their liquid in food processor. Makes about 1 cup.

Nutrition Facts

364 calories; total fat 5g; cholesterolmg; sodium 273mg; carbohydrates 78g; protein 7g.