Heat oven to 350ºF. Lightly coat 8-inch square baking dish with no-stick cooking spray. In mixer bowl, beat together milk and Dried Plum Purée (recipe below) until blended thoroughly. Add flour, sugar, 2 tablespoons of the cocoa, baking powder and salt; beat until just blended. Spread evenly onto bottom of prepared pan.

In small bowl, combine brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter in pan. Pour hot water over top. Bake 45 minutes or until cake springs back when lightly touched. Cool 15 minutes on wire rack. Cut into 9 squares; serve warm on individual plates. Top each square with even amounts of whipped topping; garnish with chocolate curls and mint leaves, if desired.

Dried Plum Purée: In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped. (Makes 1/2 cup)

Tip: Cover and refrigerate any leftover cake. Warm in microwave oven before serving.