BAKER'S PRUNE BUTTER (SUBSTITUTE FOR OIL IN CHOCOLATE CAKES)
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
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.
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Nelson mary
[email protected]I'm so happy I found this recipe. It's the perfect way to use up leftover prune butter and it makes a delicious chocolate cake.
Katlego Letsau
[email protected]This is a great recipe! I've made it several times now and it always turns out perfectly. The prune butter substitution makes the cake so moist and flavorful.
Paxton Larcher
[email protected]I've been wanting to try this substitution for a while now, and I'm so glad I finally did. My chocolate cake turned out perfectly! It was moist, fluffy, and had a wonderful flavor.
Banin Erfani
[email protected]I'm always looking for ways to make my chocolate cakes healthier, and this substitution is a great option. It's easy to do and it makes the cake just as delicious.
Abir Monir
[email protected]This substitution is a great way to sneak some extra nutrients into your chocolate cake. Prunes are a good source of fiber and potassium.
J0hnny Duett
[email protected]I'm not a huge fan of prunes, but I actually really liked this substitution. The prune butter added a subtle sweetness and moisture to the cake.
Jaesie Hansen
[email protected]This is a great way to use up leftover prune butter. I always have a jar in my fridge, and now I know what to do with it!
Akhtar Muhammad
[email protected]I was skeptical at first, but I'm so glad I tried this substitution. My chocolate cake turned out amazing! It was moist, flavorful, and had a beautiful crumb.
Nishan Baraha
[email protected]I've tried a few different substitutions for oil in chocolate cake, but this one is by far the best. The prune butter adds a wonderful depth of flavor and moisture.
Mike Pratt
[email protected]This substitution is a game-changer! My chocolate cakes are now so much more moist and flavorful.
Anais Audifferen-Scott
[email protected]I love using prune butter in my chocolate cakes! It makes them so moist and delicious.
Helen Ngozi Ossai
[email protected]This is a great substitution for oil in chocolate cake! The prune butter adds a lovely flavor and moistness to the cake.
HWong 17
[email protected]I've been looking for a healthier alternative to oil in my chocolate cakes for a while now, and this prune butter substitution is perfect! It's easy to make and it works just as well as oil, if not better. My cakes are now moist and delicious, and I
shola olanrewaju
[email protected]I tried this substitution out of curiosity, and I was pleasantly surprised! The prune butter gave my chocolate cake a unique and delicious flavor that I really enjoyed. It was also very moist and decadent.
Dulal Khan
[email protected]This prune butter substitution worked wonderfully in my chocolate cake! It added a lovely moistness and richness, and the natural sweetness of the prunes balanced out the chocolate perfectly. I will definitely be using this substitution again.