It is easy to see why black sapote is called “chocolate pudding fruit”, with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe is adapted from Tropical Fruit World, a promoter of exotic fruits.
Ingredients:
For the cake:
- ½ cup (one stick) butter
- 1 cup sugar
- 1 cup black sapote pulp, pureed
- 2 eggs
- 2 cups flour
- 1 ½ teaspoons baking soda
For the frosting:
- 1 ¼ sticks butter
- 4 cups powdered sugar
- ½ cup black sapote puree
- 2 tablespoons Kahlua
- ½ teaspoon vanilla
Preparation:
Cream the butter and sugar together until light and fluffy. Blend in the black sapote pulp. Beat in the eggs, one at a time. Beat in the flour and baking soda.
Spread batter in two 8″ round pans, greased and floured. Bake at 350º for 25-30 minutes or until a toothpick inserted in the center of the pans comes out clean. Cool in pans for 5 minutes before cooling on racks.
For frosting:
Cream butter and sugar together until fluffy. Add the fruit puree, Kahlua and vanilla. Frost cooled cake between layers and on top and sides. Serves 8.
