Mint-Chocolate Icebox Cake
1-1/2 cups all-purpose flour
1 tablespoon instant coffee granules
1 1/2 teaspoons baking soda
1 1/4 cups unsweetened cocoa
1 cup Prune Pure, divided
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon peppermint extract
1 (1-pound) box powdered sugar
3/4 cup boiling water
Vegetable cooking spray
2 cups frozen reduced-calorie whipped topping, thawed
Combine the first 3 ingredients in a bowl; stir well, and set aside.
Combine cocoa, 2/3 cup Prune Pure, water, salt, peppermint extract, and
sugar in a large bowl; beat at medium speed of a mixer until smooth. Reserve
3/4 cup cocoa mixture; add remaining 1/3 cup Prune Pure and eggs to
remaining cocoa mixture in bowl. Beat at medium speed until smooth.
Gradually add the flour mixture, beating at low speed until smooth. Stir in
Pour batter into a 13 x 9-inch baking pan coated with cooking spray,
Bake at 350 for 35 minutes or until the cake springs back when touched
lightly in center. Let cool completely in pan on a wire rack.
Fold whipped topping into reserved 3/4 cup cocoa mixture; spread over cake.
Cover and chill.
Note: Use a knife dipped in hot water to make cutting easier.
Yield 16 servings