Yield: 16 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
1 cup | Unsweetened cocoa powder |
2 teaspoons | Baking soda |
1 teaspoon | Baking powder |
¼ teaspoon | Salt |
4 tablespoons | Instant cappuccino powder (not coffee) |
1 cup | Water (boiling) |
4 \N | Jars (2.5-oz) baby prunes (pureed) -or- |
1 cup | Prunes mixed with water to make: |
10 ounces | Puree |
2 teaspoons | Vanilla |
4 larges | Egg whites |
1 cup | Skim milk |
\N \N | Frosting |
3 tablespoons | Instant cappuccino powder (not coffee) |
¼ cup | Water (boiling) |
1½ cup | Brown sugar; firmly packed |
3 larges | Egg whites |
1 teaspoon | Cream of tartar |
1 teaspoon | Vanilla |
From: Glenn/Sharon Gorman <Ranger@...> 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, .