Chocolate Cake

Ingredients :

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

Frosting :

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

Directions :

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