Yield: 1 Servings
|2 teaspoons||Baking soda|
|1 teaspoon||Baking powder|
|⅔ cup||Orange juice blended with 1/3 cup water|
|10 ounces||Baby prunes or other fruit puree|
|4 \N||Egg whites|
|1 cup||Strong coffee|
|2 cups||Confectioner sugar|
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@...> on Sep 17, 1998, converted by MM_Buster v2.0l.