BLACK FOREST CHOCOLATE FUDGE BUNDT CAKE CAKE: Nonstick cooking spray 2 cups cake flour 1 1/2 cups firmly packed brown sugar 1 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup prune puree or prepared prune butter 3/4 cup nonfat milk 2 eggs 1 egg white 4 teaspoons vanilla extract 1 cup boiling water 2 tablespoons instant espresso powder 2 teaspoons baking soda 2 cups frozen pitted unsweetened dark sweet cherries, thawed, well drained and coarsely chopped 1/2 cup chopped walnuts, toasted MOCHA GLAZE: 1/8 teaspoon instant espresso powder 4 teaspoons hot water 1 cup confectioners' sugar CHOCOLATE DRIZZLE: 2 tablespoons semisweet chocolate chips 2 teaspoons hot water

For the cake: Preheat oven to 350°F. Coat a 12-cup to 16-cup Bundt cake or tube pan with nonstick cooking spray.

In large bowl, combine flour, brown sugar, cocoa powder, baking powder and salt. In medium bowl, whisk together prune puree, milk, egg, egg white and vanilla until well combined. In small bowl, combine boiling water, espresso powder and baking soda. Stir prune puree and water mixture into flour mixture; mix just until blended. Pour half the batter into prepared pan; sprinkle cherries and walnuts evenly over batter. Top with remaining batter.

Bake in center of oven about 45 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan. Cool completely on wire rack.

For the mocha glaze: In small bowl, dissolve espresso powder in water. Stir into confectioners' sugar, adding 1 teaspoon water, if needed, for desired consistency. Spoon glaze over top of cake, letting glaze run down sides.

For the chocolate drizzle: In bowl set over simmering water, melt chocolate chips. Stir in hot water until blended. Cool slightly; drizzle with spoon over mocha glaze.

Serves 16.

Per serving: About 221 calories, 5 g proteins, 43 g carbohydrates, 4 g fat, 16% calories from fat, 27 mg cholesterol, 201 mg sodium, 0 g fiber.

[Eating Light, Women's Day Special]