2 c All-purpose flour
1 c Unsweetened cocoa powder
2 ts Baking soda
1 ts Baking powder
1/4 ts Salt
4 tb Instant cappuccino powder
-(not coffee)
1 c Water (boiling)
4 Jars (2.5-oz) baby prunes
-(pureed) -or-
1 c Prunes mixed with water to
-make:
10 oz Puree
2 ts Vanilla
4 lg Egg whites
1 c Skim milk
Frosting
3 tb Instant cappuccino powder
-(not coffee)
1/4 c Water (boiling)
1 1/2 c Brown sugar; firmly packed
3 lg Egg whites
1 ts Cream of tartar
1 ts Vanilla
From: Glenn/Sharon Gorman Ranger@Halcyon.com
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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
