Chocolate Orange Spice Cake

***FOR GLAZE***
3/4 cup sugar
1/4 cup butter
1/4 cup orange liqueur -- or orange juice
3 tablespoons water

***FOR CAKE***
8 egg whites
2 teaspoons instant coffee granules
1 1/3 cups buttermilk
1 cup fat free sour cream
2 jars baby food prunes -- (2 1/2 ounce)
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 box devil's food cake mix -- 2 layers (18 1/4 -- ounce)
1 package instant chocolate fudge pudding mix -- (4 ounce)
2 cups mini chocolate chips
2 tablespoons powdered sugar

To make glaze

Combine the sugar, butter, orange liqueur and water in a heavy small sauce pan stir over low heat until the butter melts and the sugar dissolves about 3 minutes. Increase heat to medium high and boil for 2 minutes. Cool completely

to make cake

Preheat oven to 350 F. Lightly coat 10 cup bundt pan with nonstick vegetable oil spray.

In a large mixing bowl, using and electric mixer on high speed, beat
the egg whites until foamy (about 30 seconds). Dissolve the instant coffee granules in the butter milk. Add the buttermilk mixture, fat free sour cream, baby food prunes, zest and cinnamon. Beat until blended. Add the cake mix and the pudding mix, beat for 3 minutes. Fold in the mini chocolate chips.

Transfer the batter to the prepared bundt pan and bake 55 to 60 minutes or until as toothpick inserted near the center comes out with a few moist crumbs. Immediately spoon the glaze mixture over the cake in the pan (it will run down the inside of the pan). Let stand 30 minutes. Turn the cake out onto a platter and cool. Sprinkle with the 1 tablespoon of powdered sugar and serve.

AUTHOR: Charl