Instructions: Position knife blade in food processor bowl; add 2/3 cup prunes and 1/2 cup buttermilk, and process until smooth. Combine prune puree, remaining 2/3 cup prunes, and 1/2 cup buttermilk in a bowl; stir well, and set aside.

Combine 1/3 cup sugar, brown sugar, and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg; beat well. Add egg whites; beat well.

Combine flour, 1 teaspoon baking soda, and next 4 ingredients; add to sugar mixture alternately with prune mixture, beginning and ending with flour mixture. Mix well after each addition. Add vanilla.

Pour batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350 deg for 50 minutes or until a wooden pick comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.

Place cake on a serving platter; poke holes in top of cake, using a skewer.

Combine remaining sugar, buttermilk, and remaining teaspoon baking soda in a small saucepan; bring to a boil over medium heat. Remove from heat, and stir in butter flavor. Drizzle over cake.

Yield: 16 servings (serving size:
1 slice).

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