Mint-Chocolate Icebox Cake

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1 1/2 cups all-purpose flour

1 tablespoon instant coffee granules

1 1/2 teaspoons baking soda

1 1/4 cups unsweetened cocoa

1 cup Prune Purée, divided

1/2 cup water

3/4 teaspoon salt

1/4 teaspoon peppermint extract

1 (1-pound) box powdered sugar

3 eggs

3/4 cup boiling water

Vegetable cooking spray

2 cups frozen reduced-calorie whipped topping, thawed

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