Frosted Mocha Cake

3/4 cup sugar blend (splenda)
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 container (2-1/2 ounces) prune baby food
3 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup fat-free milk
1 cup cold strong brewed coffee
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt

1 teaspoon instant coffee granules
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 cups lite whipped topping

In a large mixing 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 13-in. X 9-in. X 2-in. Baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near 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.

Yield: 24 servings.

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