No-fat marvel chocolate cake

Yield: 1 Servings

Measure Ingredient
2 cups Flour
1 cup Cocoa
2 cups Sugar
2 teaspoons Baking soda
1 teaspoon Baking powder
¼ teaspoon Salt
⅔ cup Orange juice blended with 1/3 cup water
10 ounces Baby prunes or other fruit puree
2 teaspoons Vanilla
4 \N Egg whites
1 cup Strong coffee
2 cups Confectioner sugar
6 tablespoons Cocoa
1 teaspoon Vanilla
1 dash Salt


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.

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