This chocolate cake tastes rich enough to be served without frosting. Simply dust top with powdered sugar.
INGREDIENTS (for 2 servings):
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup nonfat milk
- 2 (4 ounce) jars pureed prunes baby food
- 2 teaspoons vanilla extract
- 4 egg whites
- 1 cup strong brewed coffee
Spray two 9 inch round cake pans with nonstick spray. Preheat oven to 350 degrees C (175 degrees C).
In large mixing bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.
In medium bowl, stir together milk, prunes, vanilla, egg whites or egg mixture, and coffee. Pour moist ingredients into dry, blending well. Divide batter equally between pans.
Bake for 30 to 35 minutes, or until toothpick comes out clean. Let cool ten minutes in pan. Invert on wire rack, cool.