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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 Puree, divided
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon peppermint extract
1 pound powdered sugar
3 eggs
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 Puree, 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
Puree 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 boiling water. Pour batter into a
13 x 9-inch baking pan coated with cooking spray, spreading evenly.
Bake at 350 degrees 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.


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