| 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.
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