INGREDIENTS

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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