| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | c | Unsweetened cocoa powder |
| 2 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 4 | tb | Instant cappuccino powder (not coffee) |
| 1 | c | Water (boiling) |
| 4 | Jars (2.5-oz) baby prunes (pureed) -or- | |
| 1 | c | Prunes mixed with water to make: |
| 10 | oz | Puree |
| 2 | ts | Vanilla |
| 4 | lg | Egg whites |
| 1 | c | Skim milk |
| Frosting | ||
| 3 | tb | Instant cappuccino powder (not coffee) |
| 1/4 | c | Water (boiling) |
| 1 1/2 | c | Brown sugar; firmly packed |
| 3 | lg | Egg whites |
| 1 | ts | Cream of tartar |
| 1 | ts | Vanilla |
INSTRUCTIONS
From: Glenn/Sharon Gorman <Ranger@Halcyon.com> Date: Mon, 3 Oct 1994 04:51:08 GMT Preheat oven 350 degrees. Spray 2 cake pans with PAM and dust with flour; set aside. Sift together the flour, cocoa, baking soda, baking powder and salt; set aside. Steep the cappuccino powder in the boiling water; set aside to cool a bit. Mix together the prunes, vanilla, egg whites and skim milk. Add to the dry ingredients and mix well. Divide between the three pans. Bake 30 minutes, or until a cake tester inserted into the center of each cake comes out clean. Let cakes cool in the pan for 10 minutes, then run a knife around the edges to loosen. Turn out onto wire racks to cool completely before frosting. Split each layer in two (to form a 4-layer cake). FROSTING: Steep the cappuccino powder in the boiling water; set aside to cool a bit. Place all ingredients into a large bowl (heat-proof) and set it over a pan of BOILING water (not touching the bowl). Using a hand-held electric mixer, beat the mixture until it forms soft peaks. Frost between the layers of the cake, then the top and sides. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Better to face the truth now, than after death”