Source: Family Circle


Recipe Summary

20 mins
20 mins
40 mins




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

  • 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.

  • 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.

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; fat 5g; carbohydrates 78g; protein 7g; sodium 273mg.