Combine all icing ingredients in a medium bowl. Use an electric mixer to beat until smooth. Spoon icing into a pastry bag with a ½-inch round tip; set aside.
Preheat oven to 200 degrees F. Use a serrated knife to level the tops of the cake layers. Place trimmed off pieces of cake on a baking sheet and place in the warm oven to dry out for 10 to 15 minutes. Remove from oven and let cool. Once cool, place in a blender and process to a fine crumb.
Place one cake layer on cake plate. Starting in the center of the cake, pipe a closed spiral of icing out to the edge of the cake. Top with another cake layer and repeat with remaining icing and cake layers. Use remaining icing to frost top and sides of the cake. Sprinkle top of cake with a solid layer of the cake crumbs.
Butter-flavor cooking spray
½ cup dried plums (prunes) 1/3 cup unsweetened organic applesauce
1 box (19.5-ounce) brownie mix
2 egg whites
¼ cup framboise or other raspberry liqueur
1/3 cup raspberry spreadable fruit
Raspberry Coulis Ingredients:
2 cups frozen raspberries, thawed
2 tablespoons framboise or other raspberry liqueur
1 tablespoon honey
Fresh raspberries (optional)
Fresh mint sprig (optional)
For Brownies, preheat oven to 350 degrees F. Lightly coat a 9-by-9-inch baking pan with cooking spray; set aside.
Place dried plums and applesauce in a blender. Cover and blend on high until smooth.
In a medium bowl, combine fruit mixture, brownie mix, egg whites, and the ¼ cup framboise. Using a wooden spoon, stir 50 strokes. Transfer to prepared baking pan; set aside.
In a small saucepan, heat spreadable fruit over medium-high heat until melted. Drizzle over mixture in baking pan. Swirl with a table knife.
Bake in preheated oven for 30 to 35 minutes. Cool completely in pan on wire rack. Cut into squares.
For Raspberry Coulis, place frozen raspberries, the 2 tablespoons framboise, and honey in a blender. Cover and blend on high speed until pureed. To remove seeds, push mixture through a fine-mesh strainer; set aside. Discard seeds.
For each serving, spoon 1 to 2 tablespoons Raspberry Coulis on a dessert plate. Top with a Brownie. Serve with fresh raspberries and mint (optional).