Prune-Spice Cake with Cream Cheese Frosting

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup brown sugar packed
• 0.5 cup egg substitute 
• 1 tablespoon milk fat-free
• 2 cups flour all-purpose
• 4 teaspoons flour all-purpose
• 1 teaspoon ground allspice 
• 1.5 teaspoons ground cinnamon 
• 1 teaspoon ground nutmeg 
• 1 tablespoon lemon rind grated
• 0.7 cup buttermilk low-fat
• 3 cups powdered sugar sifted
• 1 cup prune- cut to pieces pitted chopped
• 0.5 teaspoon salt 
• 0.5 cup stick margarine softened
• 3 tablespoons stick margarine 
• 1.5 teaspoons vanilla extract 
• 0.8 cup water 

Equipment

• bowl
• sauce pan
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; dust each with 2 teaspoons flour.
3. Place the prunes and water in a small saucepan, and bring to a boil.
4. Remove from heat; cover and let stand 10 minutes.
5. Drain.
6. Beat brown sugar and 1/2 cup butter at medium speed of a mixer until well-blended.
7. Add egg substitute; beat well
8. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
9. Combine flour and next 6 ingredients (flour through salt) in a bowl.
10. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in prunes.
11. Pour batter into prepared cake pans.
12. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.
13. To prepare frosting, beat cream cheese and 3 tablespoons butter at medium speed of a mixer until smooth.
14. Add rind, milk, and vanilla, and beat well. Gradually add powdered sugar, beating until smooth.
15. Place 1 cake layer on a plate; spread with half of frosting. Top with remaining cake layer.
16. Spread remaining frosting over top of cake. (Do not spread frosting on sides of cake.)