Chocolate Prune Cake

Kathleen Lui

• 2 cups sugar
• 1-1/3 cups Wesson oil
• 4 eggs
• 2 tsp lemon extract
• 1 cup prunes, mashed
• 1/2 cup sour milk
• 3-1/3 cups flour
• 1 tsp salt
• 4 tsp baking soda
• 4 Tbsp Baker’s cocoa
• 1 cup prune juice

Combine sugar and Wesson oil. Add eggs, one at a time, beating well after each addition. Add prunes, prune juice, sour milk and lemon extract. Add sifted dry ingredients. Preheat oven to 325 degrees. Bake in 2 9-inch pans or 9×13-inch pan that has been greased and floured approximately 45 minutes.

Topping: Combine 3 Tbsp melted butter, 1/2 cup brown sugar and 4 Tbsp cream; pour over warm cake.

NOTE: Instead of using dried prunes and boiling them, you may use the prunes available in jars at most canned fruit sections in super markets.