Categories: Cakes 
      Yield: 12 servings 
  
      6 lg Prunes 
           - pitted 
      3 lg Egg whites 
  1 1/2 ts Vanilla extract 
     18 tb Flour, all-purpose 
    3/4 c  Sugar, granulated 
    1/2 c  Cocoa powder, unsweetened 
  1 1/2 ts Baking powder 
    1/4 ts Baking soda 
    1/4 ts Salt 
  1 1/2 tb Sugar, powdered 
  
   Preheat oven to 350F. Line 12 2-3/4" muffin cups with paper liners. In 
  food processor, puree prunes and 1/2 cup water until smooth. Scrape puree 
  into large bowl. 
   With electric mixer, beat together prune puree and 1/2 cup water. Add egg 
  whites and vanilla; beat until thoroughly combined. Stir in remaining 
  ingredients; mix completely. Spoon batter evenly into prepared cups, 
  filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes 
  out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered 
  sugar. 
   
   Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories. 
   
   Nutritional Analysis per serving: 122 calories, 3 g. 
   protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. 
   
   Calories from fat: 7% 
   
   Original recipe from Weight Watchers magazine, March 1993. Conversion and 
  additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]