1 cup roughly chopped pitted (make sure all pits are gone!) prunes
 1/4 cup orange juice
 1/4 cup water 
 1 cup cocoa (much better to use dutch process)
 2 cups flour (best to use unbleached)
 3/4 cup sugar, or more healthful substitute like malt sugar
 2 teas. vanilla
 2 teas. baking powder
 1 cup egg whites, or egg substitute
 1 1/2 cups nonfat buttermilk 
 grated rind of an orange
 Put prunes and liquid in saucepan and cook about 5 minutes until softened.
 Process prunes to a paste in food processor (add any
 liquid in pan, too).  After it cools, add egg whites/substitute,
 vanilla, buttermilk.  Mix in dry ingredients.
 Spread in springform pan (use non-stick spray like Pam).
 Bake at 350 for 45 minutes or so.(check done-ness by inserting knife in
  cake). If it’s not completely baked, it’s still great, since
 it will have fudgy spots.  Can cook longer if necessary.
 Can be frozen in individual pieces and microwaved.  Can be turned
 into “chocolate decadence” if served with pureed, sweetened