Low Fat Chocolate Cloud Cake

2 c Flour
1 c Unsweetened cocoa powder
2 c Sugar
2 ts Baking soda
1 ts Baking powder
1/4 ts Salt
4 Jars baby food pureed prunes (2 1/2 oz.)
2 ts Vanilla
2 Eggs; beaten
1 c Non-fat milk
2 tb Instant espresso coffee pdr.
1 c Boiling water
1 Recipe for frosting - Seven-minute or Boiled

Sift together flour, cocoa, sugar, baking soda, baking powder and salt in mixing bowl. Stir until blended. Add prunes, vanilla, eggs and milk and stir just until blended. Combine espresso and boiling water and stir until dissolved. Stir into batter until blended. Pour batter into 2 (9-inch) round cake pans sprayed with non-stick vegetable spray. Bake at 350 deg. 30 to 35 minutes, or until center tests done with wood pick. Let cakes cool in pans 10 minutes. Invert onto wire rack to cool. Spread top of 1 cake with frosting. Place remaining cake on top of prepared layer and frost both layers.

Low Fat Chocolate Cloud Cake printer friendly version located here. (Just the recipe. Nothing else.)
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