| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
c |
Cocoa |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Orange juice blended with 1/3 cup water |
| 10 |
oz |
Baby prunes or other fruit puree |
| 2 |
ts |
Vanilla |
| 4 |
|
Egg whites |
| 1 |
c |
Strong coffee |
| 2 |
c |
Confectioner sugar |
| 6 |
tb |
Cocoa |
| 1 |
ts |
Vanilla |
| 1 |
ds |
Salt |
INSTRUCTIONS
FROSTING
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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