Instructions: Makes 10 slices OVO-LACTO

Cake: Preheat oven to 350 degrees. In food processor or blender, chop prunes, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer.

In separate bowl, whisk egg whites together. Divide in half; reserve.

With beaters running, add sugar to prune puree in mixer bowl. Beat at medium speed until smooth and fluffy. Do not underbeat. Add half of egg whites. Beat until smooth and fluffy.

In separate bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add, beating constantly, to prune, sugar and egg white mixture, alternating with buttermilk. Beat until smooth and fluffy.

In separate bowl, beat remaining egg whites until soft peaks form. Fold beaten egg whites into cake batter carefully but completely.

Divide batter among three 9-inch cake pans that have been lightly oiled and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.

Remove from oven; place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.

Frosting: In saucepan, mix together evaporated milk or almond milk, sugar and vanilla. Cook over medium heat stirring constantly until sugar dissolves and mixture is hot. Add cornstarch paste in thin stream, stirring constantly until mixture thickens. Remove from heat. Stir in coconut and pecans; stir to cool.

Frost in between layers and tops and sides of cake.

Makes 10 slices.

NOTE: Dehydrated egg whites provide a convenient, economical way to bake without having to dispose of leftover yolks. They are available at natural food stores. Substitute 1/3 cup dehydrated egg whites, whisked until smooth with 1 cup lukewarm water, for egg whites.

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