Amount
Ingredient
Preparation



1
cup
water





1/2
cup
prune puree

see note in directions



3
each
egg whites





1 1/2
teaspoon
vanilla extract





1
cup
flour

plus 2 tablespoons



1
cup
sugar

plus 2 tablespoons



3/4
cups
cocoa powder

unsweetened



1 1/2
teaspoon
baking powder





1/4
teaspoon
baking soda





1/4
teaspoon
salt

 Preheat oven to 35 degrees.  Coat a 9 inch square pan with cooking spray.  In a mixer bowl, combine water, prune puree, egg whites and vanilla.  Beat thoroughly to blend.  Combine flour, sugar, cocoa, baking powder, baking soda and salt.  Beat dry ingredients into liquid mixture.  Spread batter into prepared pan.  Bake about 3 minutes, or until cake tests done.  Cool on rack in pan.  Serve dusted with powdered sugar or with the following icing.
  
NOTE:  To prepare prune puree, simmer 1/2 c prunes in water to cover for about 1 minutes.  Let stand until cool.  Drain well. Force the prunes through a sieve, leaving behind the skin particles and seeds.
  
ICING:  Combine 2 1/2 c powdered sugar, 1/4 c cocoa and 1/4 c low fat milk.  Spread on cooled cake