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 (replaces 1 c. butter)
2 tsp. vanilla
2 eggs, beaten
1 c. nonfat milk
2 tbsp. instant espresso coffee powder
1 c. boiling water
Seven-Minute Frosting (optional)

Sift together flour, cocoa, sugar, baking soda, baking powder and salt into 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 two 9-inch round baking pans sprayed with non-stick vegetable spray.

Bake at 350 degrees for 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 Seven-Minute Frosting. Place remaining cake on top of prepared cake and frost both layers. Makes 12 double-layered servings, or 24 single-layer cake pieces.

SEVEN-MINUTE FROSTING:

1 tbsp. instant espresso coffee powder
1/4 c. hot water
3 egg whites
1 1/2 c. light brown sugar, packed
1 tsp. cream of tartar
1 tsp. vanilla

Dissolve coffee in hot water. Combine egg whites, brown sugar, coffee mixture and cream of tartar in top of double boiler. Beat with mixer until frosting forms stiff peaks, 5 to 7 minutes. Remove from heat. Beat in vanilla. Makes about 5 cups.

Frosting for each serving, based on 12-serving cake, contains about 72 calories.