1 C. unbleached all-purpose flour
1/2 C. unsweetened cocoa powder
3/4 C. sugar
1 tsp. baking powder
pinch salt
2 T. unsweetened applesauce
1/2 C. low-fat (1 percent) milk
1 tsp. vanilla extract
1 tsp. mint extract
1 T. instant coffee mixed with 2 T. water
1/4 pound dried prunes, rehydrated and pureed
1/2 ounce semisweet chocolate, melted
2 egg whites
2 T. non-fat chocolate fudge sauce
powdered sugar for garnish

Preheat the oven to 300°F. Spray a 10-inch cake pan with non-stick cooking spray and lightly dust with flour. Sift together all the dry ingredients into a large mixing bowl. In a small bowl mix the applesauce, milk, vanilla and mint extracts, coffee, prunes, and chocolate. Add to the dry ingredients and mix well. Beat the egg whites in a small, non-plastic bowl until stiff. Fold the beaten egg whites into the cake batter. Spread the batter in the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted in the middle of the cake comes out clean. Remove the cake from the oven and cool on a rack. When the cake is cool, spread the top with the non-fat chocolate sauce. Sprinkle the top with powdered sugar just before serving. The easiest way to cut this cake into 12 equal servings is to first cut it into quarters. Cut each quarter of the cake into 3 equal wedges.

1/12th = 125 calories.