Skinnier Moist Chocolate Snack Cake - cooking recipe

Ingredients

1 (18 ounce) box reduced-sugar chocolate cake mix
1/2 cup egg substitute (or use 2 eggs)
1/3 cup vegetable oil
4 ounces prune baby food (1 jar)
3/4 cup nonfat milk (I used soy)
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 teaspoon cinnamon extract
1/4 cup cappuccino chips (optional)

Preparation

Preheat oven to 350\u00b0F.
Coat bottom of 9-inch X 13-inch baking pan with cooking spray.
Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).
Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.
Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).
I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.