Low-Fat Chocolate Cloud Cake

• 2 c. flour
• 1 c. unsweetened cocoa powder
• 2 c. sugar
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2 Tbsp. instant Espresso coffee powder
• Seven Minute Frosting
• 4 (2 1/2 oz.) jars baby food pureed prunes (replaces 1 c. butter)
• 2 tsp. vanilla
• 2 eggs, beaten
• 1 c. nonfat milk
• 1 c. boiling water

1. Sift together flour, cocoa, sugar, baking soda, baking powder and salt into mixing bowl.
2. Stir until blended.
3. Add prunes, vanilla, eggs and milk and stir just until blended.
4. Combine Espresso and boiling water and stir until dissolved.
5. Stir into batter until blended.
6. Pour batter into 2 (9-inch) round baking pans sprayed with nonstick vegetable spray.
7. Bake at 350u0b0 for 30 to 35 minutes, or until center tests done with wood pick.
8. Let cakes cool in pans for 10 minutes.
9. Invert onto wire rack to cool. Spread top of 1 cake with Seven Minute Frosting.
10. Place remaining cake on top and frost both layers.

flour, cocoa, sugar, baking soda, baking powder, salt, instant espresso coffee powder, frosting, prunes, vanilla, eggs, nonfat milk, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=734297 (may not work)