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1 cup strong brewed coffee 1 cup fat-free milk 2 (4 ounce) jars pureed prunes baby food 4 egg whites 2 teaspoons vanilla extract 2 cups all-purpose flour 2 cups sugar 3/4 cup baking cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt

FROSTING: 6 tablespoons margarine, softened 2 2/3 cups confectioners' sugar 1/4 cup baking cocoa 2 tablespoons fat-free milk 2 tablespoons strong brewed coffee 1 teaspoon vanilla extract

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1. In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely. 2. For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.