Average Rating: 3.625TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
YIELD: 16 servings.Ingredients
- 1/4 cup butter, softened
- 1-1/4 cups sugar
- 2 large eggs
- 1 container (2-1/4 ounces) prune baby food
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups buttermilk
FILLING:- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/8 teaspoon mint extract
- 3 to 4 drops green food coloring, optional
ICING:- 1 cup semisweet chocolate chips, melted and cooled
- 2/3 cup fat-free sour cream
- 1 teaspoon vanilla extract
Instructions
- 1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
- 2. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
- 3. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 4. For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer.
- 5. For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.
Nutrition Facts
1 slice: 283 calories, 13g fat (7g saturated fat), 57mg cholesterol, 217mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 5g protein.
