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To keep cake low-fat, use either a Seven-Minute Frosting or a powdered sugar glaze.
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Preheat oven to 350 degrees.
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Spray the inside of two 8-inch cake pans or one 9-inch springform pan with Baker's Joy or grease and flour them.
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In large bowl, mix all dry ingredients together and set aside.
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Place Lekvar (Prune Butter) in large mixing bowl; gradually add all other liquids, mixing on SLOW speed.
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(Unless you want to wear this)
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Add half of dry ingredients and mix 1 minute.
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Add remaining dry ingredients and mix 1 minute.
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Pour batter into prepared pans.
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Bake 30-35 minutes (8-inch pans) or 40-50 minutes (9-inch springform) or until done.
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(Toothpick comes out clean when inserted into middle of cake.)
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Cool in pans.
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Gently run knife around edge of cake.
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Place flat parchment-lined pan/plate on top and invert to remove each cake layer.
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Frost with 7-Minute Frosting.
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If you want to make it very decorative, melt 1-ounce unsweetened chocolate and drizzle it over the frosting, letting some of it run down the sides.
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IMPORTANT TIP: I always wrap little insulating strips, soaked in water and squeezed, around the outside of each cake pan.
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The brand I use is MagiCake by J P Products, and these work well.
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OMIT THIS LINE
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OMIT THIS LINE
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The purpose of these strips is to keep the cake from forming a hump in the middle of the cake layers by preventing the outside edges from cooking before the centers cook.
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I couldn't make flat cake layers without the MagiCake strips.
