Don't let the length of the ingredient list keep you from trying this tender cake; you probably have most of the items on hand in your pantry already.

Recipe by Cooking Light January 1999


Recipe Summary test

16 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; dust each with 2 teaspoons flour.

  • Place the prunes and water in a small saucepan, and bring to a boil. Remove from heat; cover and let stand 10 minutes. Drain.

  • Beat brown sugar and 1/2 cup butter at medium speed of a mixer until well-blended. Add egg substitute; beat well

  • Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a bowl. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in prunes. Pour batter into prepared cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.

  • To prepare frosting, beat cream cheese and 3 tablespoons butter at medium speed of a mixer until smooth. Add rind, milk, and vanilla, and beat well. Gradually add powdered sugar, beating until smooth. Place 1 cake layer on a plate; spread with half of frosting. Top with remaining cake layer. Spread remaining frosting over top of cake. (Do not spread frosting on sides of cake.)

Nutrition Facts

322 calories; calories from fat 26%; fat 9.3g; saturated fat 5.6g; mono fat 2.6g; poly fat 0.4g; protein 3.6g; carbohydrates 57.8g; fiber 1.5g; cholesterol 24mg; iron 1.7mg; sodium 301mg; calcium 64mg.