1 1/2 c. all-purpose flour
1 T. instant coffee granules
1 1/2 tsp. baking soda
1 1/4 c. unsweetened cocoa
1 c. Prune Puree — divided
1/2 c. water
3/4 tsp. salt
1/4 tsp. peppermint extract
1 pound powdered sugar
3 eggs
3/4 c. boiling water
Vegetable cooking spray
2 c. frozen reduced-calorie whipped topping — thawed

Combine the first 3 ingredients in a bowl; stir well, and set aside. Combine cocoa, 2/3 C. Prune Puree, water, salt, peppermint extract, and sugar in a large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 C. cocoa mixture; add remaining 1/3 C. Prune Puree and eggs to remaining cocoa mixture in bowl. Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water. Pour batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Bake at 350 degrees for 35 minutes or until the cake springs back when touched lightly in center. Let cool completely in pan on a wire rack. Fold whipped topping into reserved 3/4 C. cocoa mixture; spread over cake. Cover and chill.

Yield: 16 servings
Calories: 237
Fat: 3g
Fiber: 3g