Ingredients

3/4 cup sugar blend1/2 cup sugar2 eggs1/4 cup canola oil1 container (2-1/2 ounces) prune baby food3 teaspoons white vinegar1 teaspoon vanilla extract1 cup fat-free milk1 cup cold strong brewed coffee3 cups all-purpose flour1/3 cup baking cocoa2 teaspoons baking soda1 teaspoon saltFROSTING:1 teaspoon instant coffee granules1 teaspoon hot water1/2 teaspoon vanilla extract2 cups whipped topping

Preparation

In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture.

Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.