I am making a birthday cake for my father's birthday. He had heart bypass surgery last year so while I want to make him a nice treat, I also want to keep it a little lighter than a standard chocolate cake for his sake. I have a recipe that calls for one cup of oil. I have substituted applesauce for some of the oil in recipes like zucchini bread, bran muffins, and things like that. Would this also work with chocolate? I remember reading something on this board about substituting some of the oil with pureed prunes. Will that work better with chocolate than applesauce? And if so, do you just use pureed prunes like baby food? I plan on doing 3/4 cup of applesauce or prunes, then 1/4 oil to keep some of the integrity of the original recipe.