Prep Time: 35 minutes
Cook Time: 25 minutes
Yield: 16 servings
* 1/2 teaspoon Mazola® Canola Oil
* 3/4 cup chopped pecans
* 3/4 cup chopped pitted prunes (For easier chopping, spray knife with cooking spray.)
* 6 tablespoons boiling water
* 1-1/2 cups packed light brown sugar
* 3 large eggs
* 3 large egg whites
* 6 tablespoons Mazola® Canola Oil
* 1 tablespoon Spice Islands® vanilla extract
* 1-1/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups miniature semi-sweet chocolate morsels (1 12-ounce package)
* Mazola Pure® Canola Spray
* 1 jar (7 ounces) marshmallow creme
1. Heat 1/2 teaspoon oil in small skillet over medium heat. Add pecans and cook, stirring constantly, until fragrant. Remove from heat; set aside to cool.
2. Combine prunes and boiling water in small bowl. Cover and let stand 15 minutes to soften. Puree. You should have about 3/4 cup puree.
3. In large bowl of electric mixer, beat sugar, eggs, egg whites and prune puree together until thick and light colored, about 3 minutes. Blend in 6 tablespoons canola oil and vanilla.
4. Measure flour by lightly spooning flour into measuring cups; level with knife. Stir together flour, cocoa, baking powder and salt. Fold into prune mixture. Fold in 1-1/2 cups of the semi-sweet chocolate morsels and pecans.
5. Spread batter in 13 x 9 x 2-inch baking pan coated with cooking spray.
6. Bake at 325°F, 20 to 25 minutes, or until toothpick inserted in center comes out clean. Do not overbake.
7. Remove from oven; immediately dollop spoonfuls of marshmallow crème on top of cake. Sprinkle with the remaining 1/2 cup chocolate morsels. Cover with baking sheet; let stand 2 minutes. Remove baking sheet; swirl marshmallow crème and chocolate together, spreading evenly over cake.
8. Cool completely on wire rack. Before serving, chill 5 minutes, if necessary for easier cutting.
No comments:
Post a Comment