Low-Fat Chocolate Cloud Cake - cooking recipe

Ingredients

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

Preparation

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 nonstick vegetable spray.
Bake at 350\u00b0 for 30 to 35 minutes, or until center tests done with wood pick.
Let cakes cool in pans for 10 minutes.
Invert onto wire rack to cool. Spread top of 1 cake with Seven Minute Frosting.
Place remaining cake on top and frost both layers.