Low Fat Chocolate Layer Cake

Directions

1. 1
   Preheat oven to 350.
2. 2
   Spray two 9-inch cake pans with nonstick spray.
3. 3
   In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.
4. 4
   In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.
5. 5
   Pour wet ingredients into dry and mix until just combined.
6. 6
   Divide the batter evenly between the two cake pans.
7. 7
   Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.
8. 8
   Cool in the pans on a wire rack for 5-10 minutes.
9. 9
   Turn cakes out onto racks and cool completely.
10. 10
    Slice the rounded top off of one of the cakes to create a flat surface.
11. 11
    Spread the flat surface with the raspberry jam.
12. 12
    Place the other cake on top.
13. 13
    Sift confectioners sugar liberally over the top.