1 (12 oz can) frozen apple juice, thawed
3/4 cup pitted sweet prunes
1 stick unsalted butter
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1/2 cup 2% milk
2 tsp. vanilla
1 (6 oz container) blackberries or raspberries

Heat oven to 325°F. Coat a 9-inch springform pan with cooking spray. In medium saucepan, heat 1-1/4 cups apple juice with the prunes and butter over med heat. Cook until butter is melted and mix begins to simmer. Remove from heat, let stand 5 minutes.

In a large bowl, whisk together flour, 3/4 cup cocoa powder, baking powder, baking soda, and salt. Carefully transfer apple mix to blender, mix until prunes are pureed.

In a large bowl, beat eggs until blended. With mixer on med speed, slowly add apple juice mix. Beat until blended. On low speed, beat in half the flour mix, then milk, then remaining flour mix. Stir in vanilla. Spread in pan.

Bake 50 minutes or until toothpick inserted in center of cake comes out clean. Cool for 10 minutes.

In mini-chopper, combine berries and remaining apple juice, pulse until pureed. Strain through sieve. Discard solids. Dust cooled cake with a little cocoa powder, slice cake, serve with berry puree.

Submitted by: Sherry Monfils