1/2 c. nonfat milk
1/4 c. prune puree (recipe follows)
1 c. all-purpose flour
3/4 c. granulated sugar
6 tbsp. unsweetened cocoa powder (divided)
2 tsp. baking powder
1/4 tsp. salt
1 c. packed light brown sugar
1 1/2 c. hot water
4 tbsp. Lite whipped topping, thawed

Heat oven to 350°F. Coat 8 inch square baking pan with vegetable cooking spray, set aside. In mixer bowl beat milk and prune puree to blend thoroughly; add flour, sugar, 2 tablespoons of cocoa, baking powder and salt. Beat just to blend thoroughly. Spread evenly in pan. In small bowl, mix brown sugar and the remaining 1/4 c. cocoa powder. Sprinkle evenly over top.

Bake in center of oven about 45 minutes until cake is springy to the touch. Cool 15 minutes on rack.

Prune Puree:

2/3 c. (4 oz.) pitted prunes
3 tbsp. water

Combine prunes and water in container of food processor. Pulse on and off until prunes are finely chopped.

Yield: 1/2 cup.