Ingredients Jump to Instructions ↓

  1. 2 tablespoons margarine, melted and cooled

  2. 1/3 cup packed brown sugar

  3. 1/4 cup cholesterol-free egg substitute

  4. 1/4 cup buttermilk

  5. 2 cups all-purpose flour

  6. 1/2 teaspoons baking soda

  7. 1/2 teaspoons ground ginger

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon salt

  10. 1 tablespoon instant decaffeinated coffee granules

  11. 1 cup hot water

  12. 1/2 cup molasses

  13. 1/4 cup honey

  14. 1 jar (2-1/2 ounces) pureed prunes

  15. Reduced-fat nondairy whipped topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Spray 9-inch square or 11X7-inch baking pan with nonstick cooking spray; set aside.

  2. Combine margarine, brown sugar, egg substitute and buttermilk in medium bowl; set aside. Combine flour, baking soda, ginger, cinnamon and salt in large bowl; set aside. Dissolve coffee granules in hot water in small bowl. Stir in molasses, honey and pureed prunes.

  3. Add flour mixture alternately with coffee mixture to margarine mixture. Batter will be lumpy. Do not over mix.

  4. Pour batter into prepared pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Before serving, top with whipped topping, if desired.


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