Chocolate Bundt Cake with White Chocolate Glaze

Cake
1 package(about 8 ounces)chocolate cake mix
3/4 cup cholesterol-free egg substitute or 3 eggs
3 jars of(2 1/2 ounces each)pureed baby food prunes
3/4 cup warm water
2 tablespoons canola oil
2 to 3 teaspoons instant coffee granules
GLAZE(optional)
1/2 cup white chocolate chips
1 tablespoon milk
1.Preheat oven to 350F.Lightly grease and flour 12-cup bundt pan.
2.For cake,beat cake mix,egg substitute,prunes,water,oil and coffee granules in large bowl with electric mixer at high speed 2 minutes.Pour into prepared pan.Bake 40 minutes or until toothpick or knife inserted near center comes out clean.Cool in pan on wire rack 10 minutes.Invert cake onto serving plate;cool completely.
3.For glaze,combine white chocolate chips and milk in small microwavable bowl.Microwave on MEDIUM(50%)50 seconds;stir.Microwave on MEDIUM50%) at additional 30-second intervals until chips are completely melted;stir after each 30-second interval.
4.Pour warm glaze over cooled cake.Let stand about 30 minutes before serving.
(makes16 servings)