Granny's chocolate marble cake

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.



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