No-fat marvel chocolate cake
1 Servings
Ingredients
| Quantity | 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 | Egg whites | |
| 1 | cup | Strong coffee |
| 2 | cups | Confectioner sugar |
| 6 | tablespoons | Cocoa |
| 1 | teaspoon | Vanilla |
| 1 | dash | Salt |
Directions
FROSTING
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.