| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake, Dessert, Low fat |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
c |
Unsweetened cocoa |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Nonfat milk |
| 4 |
|
Jars baby food pureed prunes; (2 1/2 oz each) |
| 2 |
ts |
Vanilla |
| 4 |
|
Egg whites OR 1/2 c egg substitute |
| 1 |
c |
Strong coffee |
|
|
Nonstick cooking spray |
| 1 1/2 |
c |
Light brown sugar; packed |
| 3 |
|
Egg whites |
| 1/4 |
c |
Strong coffee |
| 1 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
PARTY FROSTING
Into large mixing bowl sift together flour, cocoa, sugar, baking powder,
baking soda, and salt. In medium bowl, stir together milk, prunes, vanilla,
egg whites (or egg substitute) and coffee. Pour wet ingredients into dry,
mixing well. Spray 2 9-inch round baking pans with nonstick cooking spray.
Divide batter between pans. Bake in preheated 350F oven 30-35 minutes or
until center tests done with a wooden pick. Let cake cool in pans 10
minutes. Invert onto wire racks to cool completely. Frost with Party
Frosting.
Party Frosting: In bottom of double boiler, bring water to boil then reduce
to simmer. In top of double boiler, combine brown sugar, egg whites, coffee
and cream of tartar. Beat with mixer 5-7 minutes or until stiff peaks form.
Remove from heat. Add vanilla and beat 3 minutes longer.
NOTES : This cake tastes rich enough to be served without frosting. Simply
dust the top with powdered sugar.
Recipe by: Joyce Pallotta (Prevention Magazine)
Posted to TNT Recipes Digest by Nancy Pallotta <nancee@neo.lrun.com> on Feb
11, 1998
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