ESPRESSO CAKE
Steps:
- Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
- Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
- 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.
- 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.
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