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Ingredientes
- 2 c. All-purpose flour
- 1 c. Unsweetened cocoa pwdr
- 2 tsp Baking soda
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 4 Tbsp. Instant cappuccino pwdr (not coffee)
- 1 c. Water (boiling)
- 4 jar (2.5-ounce) baby prunes
- 1 c. Prunes mixed with water to make:
- 10 ounce Puree
- 2 tsp Vanilla
- 4 lrg Egg whites
- 1 c. Skim lowfat milk Frosting
- 3 Tbsp. Instant cappuccino pwdr (not coffee)
- 1/4 c. Water (boiling)
- 1 1/2 c. Brown sugar, firmly packed
- 3 lrg Egg whites
- 1 tsp Cream of tartar
- 1 tsp Vanilla
Direcciones
- Preheat oven 350 degrees. Spray 2 cake pans with PAM and dust with flour; set aside. Sift together the flour, cocoa, baking soda, baking pwdr and salt; set aside.
- Steep the cappuccino pwdr in the boiling water; set aside to cold a bit.
- Mix together the prunes, vanilla, egg whites and skim lowfat milk. Add in to the dry ingredients and mix well. Divide between the three pans. Bake 30 min, or possibly till a cake tester inserted into the center of each cake comes out clean. Let cakes cold in the pan for 10 min, then run a knife around the edges to loosen. Turn out onto wire racks to cold completely before frosting. Split each layer in two (to create a 4-layer cake).
- FROSTING: Steep the cappuccino pwdr in the boiling water; set aside to cold 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 mix till it forms soft peaks. Frost between the layers of the cake, then the top and sides.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 311 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 410mg | 17% |
| Potassium 427mg | 12% |
| Total Carbs 70.74g | 19% |
| Dietary Fiber 3.6g | 12% |
| Sugars 41.03g | 27% |
| Protein 6.39g | 10% |
