Mint Chocolate Icebox Cake

• 1-1/2 cups (350 ml) all-purpose flour
• 1 tbsp (15 ml) instant coffee granules
• 1-1/2 tsp (7 ml) baking soda
• 1-1/4 cups (300 ml) unsweetened cocoa
• 1 cup (225 ml) pureed prunes
• 1/2 cup (125 ml) water
• 3/4 tsp (4 ml) salt
• 1/4 tsp (1 ml) peppermint extract
• 1 1 lb (.5 kg). box powdered sugar
• 3 eggs
• 3/4 cup (175 ml) boiling water
• vegetable cooking spray
• 2 cups (475 ml) frozen reduced calorie whipped topping, thawed

1. Combine flour, coffee granules and soda in bowl; stir well and set aside.
2. Set aside 3/4 cup (175 ml) cocoa.
3. Combine remaining 1/2 cup (125 ml) cocoa, 2/3 cup (150 ml) prunes, cold water, salt, sugar, and extract.
4. Beat on medium speed until smooth.
5. Add remaining 1/3 cup (80 ml) prunes, eggs, and reserved 3/4 cup (175 ml) cocoa to bowl.
6. Gradually add flour mixture, beat on slow speed until smooth.
7. Stir in hot water.
8. Spray vegetable cooking spray into 13 x 9 inch baking pan.
9. Add batter to pan.
10. Bake at 350 degrees (175 C.) for 35-40 minutes.
11. Fold whipped topping into reserved 3/4 cup (175 ml) cocoa; spread over cake.
12. Cover and chill.

flour, coffee granules, baking soda, cocoa, prunes, water, salt, peppermint, powdered sugar, eggs, boiling water, vegetable cooking spray

Taken from online-cookbook.com/goto/cook/rpage/00128C (may not work)