Light Chocolate Cake With Frosting

From Wild Oats website. Replacing most of the butter with fat-free vanilla yogurt and prune puree helps reduce the fat while keeping the cake dense and moist.

• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• cake

•  cooking spray
• 1⁄2 cup  unsweetened cocoa powder, plus
• 1 -2  tablespoon  unsweetened cocoa powder, for dusting
• 2  cups  organic all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  teaspoons cinnamon
• 1  teaspoon sea salt
• 1⁄2 cup bittersweet chocolate or 1⁄2 cup chocolate chips
• 1⁄4 cup unsalted butter
• 3  tablespoons  strong brewed coffee or 3  tablespoons  espresso
• 2  teaspoons vanilla extract
• 1 1⁄3 cups  evaporated  unbleached cane sugar
• 1 (8 ounce) container non-fat vanilla yogurt
• 1⁄2 cup prune puree
• 1  large egg
• 2  large  egg whites
• 3⁄4 cup nonfat milk

• chocolate frosting

• 1⁄2 cup fat free cream cheese
• 1⁄4 cup unsalted butter, room temperature
• 2  teaspoons vanilla extract
• 1⁄3 cup  unsweetened cocoa powder
• 3  tablespoons  espresso or 3  tablespoons  dark roast brewed coffee
• 2 1⁄2 cups confectioners' sugar

Directions

1. Preheat oven to 350°F Spray bottom of a 9X13 baking pan with cooking spray and dust lightly with cocoa powder. Set aside.
2. Sift together flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
3. Melt chocolate chips and butter over a double boiler. Stir in coffee and vanilla. Set aside to cool.
4. Mix together sugar, yogurt, prune puree, whole egg and egg whites with a mixer. Add melted chocolate and mix until smooth. Add flour mixture and milk alternately, mixing well after each addition.
5. Pour batter into baking pan. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Allow to cool completely before frosting.
6. FOR FROSTING: Beat cream cheese and butter together. Add vanilla, cocoa and espresso. Mix until smooth. Add half the sugar, mix well. Add the rest of the sugar, mix until smooth.