Espresso Cake
By: Anonymous
Published: Friday, February 12, 2010 - 1:11am

Ingredients




cup whole-wheat pastry flour
cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
cup unsweetened cocoa powder
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup pureed prunes
(or unsweetened applesauce)
3 lrgs egg whites
1 teaspoon pure vanilla extract
1 cup coffee
Fat-free frozen yogurt or raspberry sauce<
Powdered sugar

Preparation

1 Preheat the oven 350 degrees. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside. 2 In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan. 3 Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve. 4 This recipe yields 14 servings.