| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Cocoa |
| 2 | c | Sugar |
| 2 | t | Baking soda |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 2/3 | c | Orange juice blended with |
| 1/3 cup water | ||
| 10 | oz | Baby prunes or other fruit |
| puree | ||
| 2 | t | Vanilla |
| 4 | Egg whites | |
| 1 | c | Strong coffee |
| 2 | c | Confectioner sugar |
| 6 | T | Cocoa |
| 1 | t | Vanilla |
| 1 | ds | Salt |
INSTRUCTIONS
Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Evelyn Graber Yield: (1) 9- inch layer or (1) 13 x 9- inch cake Combine dry ingredients in a large bowl. Combine liquid ingredients in a quart measuring cup or bowl. Pour liquid into dry ingredients, mixing well. Pour batter into two 9- inch cake pans sprayed with vegetable spray and bake at 350 degrees F for 30 to 35 minutes (or one 9 x 13- inch pan for 45 to 50 minutes) Cool 10 minutes. Turn out of pans and cool. Frost. For Frosting: blend confectioner's sugar, cocoa, vanilla and salt. Add brewed coffee slowly until icing is spreading consistency. Refrigerate cake after frosting to keep it from running. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 17, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3035
Calories From Fat: 161
Total Fat: 19.2g
Cholesterol: 0mg
Sodium: 4139.7mg
Potassium: 2776.9mg
Carbohydrates: 716.1g
Fiber: 53.7g
Sugar: 435.6g
Protein: 65.3g