Yield: 16 Servings
|2 cups||All-purpose flour|
|1 cup||Unsweetened cocoa powder|
|2 teaspoons||Baking soda|
|1 teaspoon||Baking powder|
|4 tablespoons||Instant cappuccino powder (not coffee)|
|1 cup||Water (boiling)|
|4||Jars (2.5-oz) baby prunes (pureed) -or-|
|1 cup||Prunes mixed with water to make:|
|4 larges||Egg whites|
|1 cup||Skim milk|
|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|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .