2 c Flour
1 c Cocoa
2 c Sugar
2 ts Baking soda
1 ts Baking powder
1/4 ts Salt
2/3 c Orange juice blended with
-1/3 cup water
10 oz Baby prunes or other fruit
-puree
2 ts Vanilla
4 Egg whites
1 c Strong coffee
FROSTING
2 c Confectioner sugar
6 tb Cocoa
1 ts Vanilla
1 ds 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.
Yields
1 Servings