Ingredients
1/4 cup butter, softened1-1/4 cups sugar2 large eggs1 container (2-1/4 ounces) prune baby food1 teaspoon vanilla extract1 cup all-purpose flour3/4 cup cake flour1/2 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1-1/4 cups buttermilkFILLING:1 cup heavy whipping cream3 tablespoons confectioners’ sugar1/8 teaspoon mint extract3 to 4 drops green food coloring, optionalICING:1 cup semisweet chocolate chips, melted and cooled2/3 cup fat-free sour cream1 teaspoon vanilla extract
Preparation
Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
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.
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.
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.
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.
