Best 2 Bakers Prune Butter Substitute For Oil In Chocolate Cakes Recipes

BAKER'S PRUNE BUTTER (SUBSTITUTE FOR OIL IN CHOCOLATE CAKES)

Baker's Prune Butter (substitute for Oil in Chocolate Cakes) image

This butter can be used as a fat replacement in chocolate cakes and brownies. Its dark color makes it most suitable for darker-colored baking.

Provided by mary winecoff

Categories Fruit

Time 30m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups boiling water
2 tea bags
1/2 lb pitted prune
1/4 cup sugar
1 teaspoon grated fresh lemon rind
1/2 teaspoon vanilla

Steps:

Pour boiling water over tea bags and steep for 5 minutes, discard bags.
Combine tea and prunes in a medium saucepan.
Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
Remove from heat and puree mixture in a food processor until smooth.
Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
Remove from heat and stir into vanilla.

BAKER'S ONE BOWL CHOCOLATE CAKE RECIPE

BAKER'S ONE BOWL Chocolate Cake Recipe image

Enjoy an easy cleanup with BAKER'S ONE BOWL Chocolate Cake Recipe. You may find our BAKER'S ONE BOWL Chocolate Cake Recipe tastes better than cake mix.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield Makes 16 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
2 tsp. vanilla
2-1/2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1-1/2 cups water

Steps:

Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 24 g, Protein 4 g