1 1/3 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup prune puree (recipe follows)
3 egg whites
1 cup cold coffee
1 tablespoon vanilla
Heat oven to 350 degrees F. Coat a 9-inch baking pan with vegetable cooking spray. In large mixer bowl, combine flour, sugar, cocoa powder, cornstarch, baking powder, baking soda and salt. In another bowl beat prune puree and egg whites to blend thoroughly. Gradually beat in coffee and vanilla. Pour wet ingredients into dry ingredients. Beat just to blend thoroughly. Pour into pan. Bake in center of oven about 30 minutes, just until springy to the touch. Cool on rack. Dust with powdered sugar, if desired. Cut into 3-inch squares.
Makes 9 servings.
Prune puree:
Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in container of food processor. Pulse on and off until prunes are finely chopped. Cover and refrigerate up to 1 month.
Makes 1 cup.
Calories 262 Fat 1 g Carbs 59 g Sodium 338 mg Fiber 1 g.