Sunsweet's Fudgy Chocolate Cake

Putting this hart healthy cake here for safe keeping.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 1 (9 ounce) bag  pitted prunes, chopped
• 3⁄4 cup water
• 2  tablespoons sugar
• 1  cup sugar
• 1⁄4 cup  Smart Balance light butter spread, softened
• 1⁄2 cup 1% low-fat milk
• 1  teaspoon  almond extract
• 4  egg whites
• 1  cup flour
• 3⁄4 cup  unsweetened cocoa powder
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
•  raspberry jam, melted (optional)

Directions

1. Preheat oven to 350°F
2. Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
3. Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
4. Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
5. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
6. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
7. To serve, drizzle slices with melted raspberry jam.