Yield: 14 slices.
1 ½ cups prunes, pitted and chopped
1 teaspoon baking soda
1 cup boiling water
2 sticks salted butter, softened
1 cup sugar
2 eggs
2 cups flour
4 tablespoons cocoa powder
Powdered sugar (for garnish)
Preheat oven to 350º. Prepare Bundt pan with cooking spray and set aside. In a mixing bowl, sprinkle baking soda over prunes and toss. Add boiling water to prunes and allow to cool.
In a mixing bowl (or food processor), cream butter and sugar together until light and fluffy. Add eggs one at a time. Add prune mixture, and mix for 15 seconds.
Sift together flour and cocoa powder. Gradually add to wet ingredients, until flour and cocoa powder are incorporated.
Pour into Bundt pan and bake for 40 to 50 minutes. Remove pan from oven and let cool. Place cake onto plate and sprinkle with powdered sugar.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
