|Pitted prunes||2⁄3 Cup (10.67 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1 9⁄50 Cup (18.88 tbs)|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Chocolate extract||1 Teaspoon|
|Cake flour||1 3⁄25 Cup (17.92 tbs)|
Preheat oven to 350 degrees.
Use a nonstick 9-inch-square baking pan or line a baking pan with a baking pan liner or lightly spray with vegetable cooking spray.
Place prunes and 3 tablespoons of the water in a blender or food processor and puree.
Place prune puree, remaining 1 cup water, egg whites, vanilla, chocolate extract, cake flour, and sugar in the bowl of an electric mixer and mix at medium speed until combined, scraping sides and bottom of bowl.
Add cocoa, baking powder, baking soda, and salt, if using.
Transfer batter to cake pan.
Bake for 30 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Cool on rack.
Slice into 9 squares.
Variation â– Place a paper doily on the cake and sprinkle confectioners' sugar over it.
Lift doily off the cake, leaving a lacy design.