2 c. flour
1 c. unsweetened cocoa powder
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
4 (2 1/2 oz.) jars baby food pureed prunes
2 tsp. vanilla
2 eggs, beaten
1 c. non-fat milk
2 tbsp. instant espresso coffee powder
1 c. boiling water

Sift together flour, cocoa, sugar, soda, baking powder, and salt into mixing bowl. Stir until blended. Add prunes, vanilla, eggs and milk and stir just until blended. Combine coffee and boiling water and stir until dissolved. Stir into batter until blended. Pour batter into 2 (9 inch) round baking pans sprayed with non stick vegetable spray. Bake at 350 degrees 30 to 35 minutes. Let cakes cool in pans 10 minutes. Invert onto wire rack to cool. Frost with Seven-Minute frosting if desired.