Chocolate Cloud Cake
2 cups flour 1 cup unsweetened cocoa powder 2 cups sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 4 (2 1/2 ounce) jars baby food pureed prunes (replaces 1 cup butter) 2 teaspoons vanilla 2 eggs, beaten 1 cup nonfat milk 2 tablespoons instant espresso coffee powder 1 cup 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 2 (9 inch) round baking pans sprayed with non-stick vegetable spray. Bake at 350 degrees [Fahrenheit] 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. Chocolate Cloud Cake with prunes in place of butter: Each double-layered serving without frosting, contains about: 257 calories; 161 mg sodium; 36 mg cholesterol; 2 grams fat; 58 grams carbohydrates; 6 grams protein; .37 grams fiber; 7?? calories from fat. Compare to Chocolate Cloud Cake made with butter, no prunes: Each double-layered serving without frosting, contains about: 376 calories; 314 mg sodium; 77 mg cholesterol; 17 grams fat; 54 grams carbohydrates; 6 grams protein; .37 grams fiber; 41?? calories from fat.