Sunsweet'S Fudgy Chocolate Cake

• 1 (9 ounce) bag pitted prunes, chopped
• 3/4 cup water
• 2 tablespoons sugar
• 1 cup sugar
• 1/4 cup Smart Balance light butter spread, softened
• 1/2 cup 1% low-fat milk
• 1 teaspoon almond extract
• 4 egg whites
• 1 cup flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• raspberry jam, melted (optional)

1. Preheat oven to 350u0b0F
2. Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
3. Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
4. Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
5. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
6. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
7. To serve, drizzle slices with melted raspberry jam.

prunes, water, sugar, sugar, butter, milk, almond, egg whites, flour, unsweetened cocoa, baking powder, salt, raspberry

Taken from www.food.com/recipe/sunsweets-fudgy-chocolate-cake-444136 (may not work)