| 1 | Preheat oven to 350^. |
| 2 | Coat a 9" square pan with cooking spray. |
| 3 | In a mixer bowl, combine water, prune puree, egg whites and vanilla. |
| 4 | Beat thoroughly to blend. |
| 5 | Combine flour, sugar, cocoa, baking powder, baking soda and salt. |
| 6 | Beat dry ingredients into liquid mixture. |
| 7 | Spread batter into prepared pan. |
| 8 | Bake about 30 minutes, or until cake tests done. |
| 9 | Cool on rack in pan. |
| 10 | Serve dusted with powdered sugar or with the following icing. |
| 11 | Note: to prepare prune puree, simmer ?c prunes in water to cover for about 10 minutes. |
| 12 | Let stand until cool. |
| 13 | Drain well. |
| 14 | Force the prunes through a sieve, leaving behind the skin particles and seeds. |
| 15 | Icing: combine 2 ?c powdered sugar, ?c cocoa and ?c low fat milk. |
| 16 | Spread on cooled cake. |
| 17 | This recipe for all of you healthy chocolate freaks. |
| 18 | Note at the bottom, there is a method for making prune puree (very similar to the wonderslim product that no one can find). |
| 19 | This recipe comes from an article about fruit, since it uses prune puree instead of fat. |
| 20 | My one gripe, about which i have written to the paper, is that they do not do a nutritional analysis of a recipe, even though they call it low-fat. |
| 21 | However, those of us who are experienced in baking low-fat can see that there is little fat in this cake |
