| | CAKE |
| 2 | lg | Eggs |
| 2 | lg | Egg whites |
| 2 | c | All-purpose flour |
| 1 | c | Unsweetened cocoa powder; preferably Dutch-process |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | c | Buttermilk |
| 1 | c | Fruit puree fat replacement; previous recipe, or store bought |
| 1/3 | c | Canola oil |
| 2 | tb | Instant coffee granules |
| 2 | ts | Pure vanilla extract |
| 2 3/4 | c | Granulated sugar |
| | CHOCOLATE GLAZE |
| 2 | tb | Chopped hazelnuts or almonds |
| 3 | oz | Bittersweet or semisweet chocolate, coarsely chopped |
| 3 | tb | 1 percent milk |
| | FRUIT PUREE FAT REPLACEMENT: |
| 2 | | Ripe but firm medium pears; well washed |
| 2 | md | Apples; well washed |
| 3/4 | c | Water |
| 1 | tb | Lemon juice |
| 1 | tb | Lecithin granules |
