Try this for a great taste, low calorie and low fat treat!

              ESPRESSO CAKE


                                   ⅔ cup whole-wheat pastry flour
                                   ¼ cup unbleached all-purpose flour
                                   1 cup raw cane sugar
                                    ⅔ cup unsweetened cocoa powder
                                   1½ teaspoons baking powder
                                    ¼ teaspoon baking soda
                                    ¼ teaspoon salt
                                    ½ cup unsweetened applesauce
                                    3 large egg whites
                                    1 teaspoon pure vanilla extract
                                    1 cup coffee

Preheat oven to 350 degrees.  Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder.  Set aside.

In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda and salt, set aside.  In another bowl, combine the prune puree or applesauce, egg whites, vanilla and coffee.  Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.

Bake for 20-25 minutes or until toothpick inserted in the middle of the cake comes out clean.  Cool the cake in the pan on a wire rack for 10 minutes.  Run a knife around the edge of the cake and invert onto a wire rack to cool completely.  Cut into 14 wedges to serve.

Top with raspberry sauce, powdered sugar or fat -free yogurt.

Cal: 80; Fat: 0.5g; Sat Fat: 0.0g; Prot: 3g; Carbohydrates: 18g;
Dietary Fiber: 2g; Cholesterol: 0mg; Sodium: 105mg