Exquisite 150 calorie chocolate-raspberry cake

1 Cup all-purpose flour
1/2 Cup unsweetened cocoa powder
3/4 Cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
Pinch salt
2 Tablespoons unsweetened applesauce
1/2 Cup buttermilk
2 teaspoons vanilla extract
2 Tablespoons strong brewed coffee
1/2 Cup prune puree (I used 2 2.5-oz. jars of baby food prunes)
2 egg whites
1 whole large egg
1/2 ounce semi-sweet chocolate mini chips
Filling: 5 Tablespoons sugar-free seedless raspberry jam
Topping: 2 Tablespoons nonfat fudge sauce--store bought, normally found near the ice cream aisle

1. Preheat oven to 300°F. Grease and flour the sides of two 7-inch cake pans. You can "flour" the pans with cocoa instead of flour if desired. Cut parchment or waxed paper into 2 rounds, the size to fit into the bottom of each pan. Put the paper carefully into each pan.
2. Sift together all the dry ingredients into a large mixing bowl.
3. Mix together in a bowl the applesauce, buttermilk, vanilla extract, coffee, baby prunes, egg whites and egg. Mix with a whisk or big spoon for about 30 seconds until fairly well blended.
4. Pour the liquid into the dry ingredients and stir with a spoon or whisk until smooth, about 1 minute. Stir in the 1/2 ounce chocolate chips.
5. Pour batter into the two prepared cake pans, dividing the batter as evenly as possible between the two.
6. Bake on the middle rack of your oven for 25 to 40 minutes at 300°F, or until a toothpick or turkey skewer inserted in middle of the cake comes out clean. Start checking the layers at 25 minutes and then every 5 minutes thereafter until they are done.
7. While the layers are baking prepare 2 arrangements of plastic wrap: tear off 5 or 6 lengths of plastic wrap about 18" long and arrange on top of each other in a "spoke" or "star" fashion, so that the cake layers can be completely wrapped in the plastic wrap. Tear off 6 more lengths of plastic wrap 18" long and arrange in the same manner for the second layer.
8. When the cake layers are done, remove from the oven, run a thin knife around the edges, and invert onto the plastic wrap. Do this IMMEDIATELY after the cake comes out of the oven. Do not cool on a rack or in the pan! Peel the parchment paper off the bottom of each layer. Bring up the edges of the wrap and seal securely. Put the wrapped layers on a flat surface, such as the back of a pie pan or bottom of a spring-form pan and put in the freezer ASAP. Freeze overnight.
9. When layers are frozen, remove from freezer. Place one layer on a cake plate. Gently heat the raspberry jam until it is barely warm and smooth and there are no lumps. Slowly pour onto the bottom layer, using a spoon so that not too much of it drips off of the cake.
10. Place the second frozen layer on top of the raspberry jam. Spread the top with the nonfat fudge sauce, smoothing it to the edges. If the sauce is too thick, bring it to room temperature so it spreads easily.
11. Before serving, gently mark the top of the "icing" in 12 equal pieces. Put a raspberry on the top of each piece.

Number of Servings: 12

Recipe submitted by SparkPeople user FISHPOND7.