Espresso Cake

Directions

1. 1
   Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
2. 2
   Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
3. 3
   In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside.
4. 4
   In another bowl, combine the prune puree, egg whites, vanilla, and coffee.
5. 5
   Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
6. 6
   Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
7. 7
   Cool the cake in the pan on a wire rack for 10 minutes.
8. 8
   Run a knife around the edge of the cake and invert onto a wire rack to cool completely.
9. 9
   Cut into 14 wedges to serve.
10. 10
    Per-serving: Calories 80; Protein 3g; Total Fat 0.5g; Saturated Fat 0g; Carbohydrates 18g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 105mg