Low Fat Chocolate Layer Cake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 cups flour
• 1 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/3 cups granulated sugar
• 1 1/4 cups fat-free buttermilk
• 3/4 cup prune puree or 3/4 cup prune baby food
• 4 egg whites
• 1 teaspoon vanilla
• 1/2 cup raspberry jam
• 1/2 cup confectioners' sugar

Recipe

• 1 preheat oven to 350.
• 2 spray two 9-inch cake pans with nonstick spray.
• 3 in a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.
• 4 in a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.
• 5 pour wet ingredients into dry and mix until just combined.
• 6 divide the batter evenly between the two cake pans.
• 7 bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.
• 8 cool in the pans on a wire rack for 5-10 minutes.
• 9 turn cakes out onto racks and cool completely.
• 10 slice the rounded top off of one of the cakes to create a flat surface.
• 11 spread the flat surface with the raspberry jam.
• 12 place the other cake on top.
• 13 sift confectioners sugar liberally over the top.