| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Desserts | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 2/3 | c | Boiling water |
| 2 | Egg whites; lightly beaten | |
| 1 | Jar prune baby food; (4-ounce) | |
| 1 3/4 | c | Sifted cake flour |
| 1/2 | c | Unsweetened cocoa |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| Vegetable cooking spray | ||
| 1 | tb | Powdered sugar |
INSTRUCTIONS
Because we're on the go a lot, we need a good snack food that keeps well. Cocoa Cake is quick and easy to put together, and it keeps very well if stored in an airtight container. -- Amy Wodzenski, Masontown, West Virginia Combine sugar and boiling water in a small bowl, stirring until sugar dissolves. Let cool. Add egg whites and baby food to cooled sugar mixture; stir until well-blended. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; stir well. Add egg white mixture to flour mixture, stirring until dry ingredients are moistened. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 40 minutes or until cake springs back when touched lightly in center. Let cool completely in pan on a wire rack. Sift powdered sugar over top of cake. Yield: 12 servings (serving size: 1 piece). Made in July 1996. Froze before serving for Olympics. It was slightly dry, but tasty. Fine with ice cream. Haven't tried it without the freezing. Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 106 Posted to MasterCook Digest V1 #171 Date: Tue, 10 Sep 1996 00:07:10 -0400 From: "Sharon L. Nardo" <snardo@onramp.net> NOTES : Made this for TGE. It was a bit dry, but had been frozen for a month.
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