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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This tall chocolaty cake with its fluffy mocha frosting is deliciously moist, assures Pearl Watts from Cincinnati, Ohio. It's a treat I'm proud to prepare for family and guests alike. Ingredients:
2 packages (5 ounces each) prune baby food |
1 cup strong brewed coffee |
1 cup fat-free milk |
4 egg whites |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
3/4 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
frosting: |
6 tablespoons butter, softened |
2-2/3 cups confectioners' sugar |
1/4 cup baking cocoa |
2 tablespoons fat-free milk |
2 tablespoons strong brewed coffee |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine 3 containers baby food, coffee, milk, egg whites and vanilla; beat until well blended. (Save remaining container of baby food for another use.) Combine the flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin).
2. Pour into two 9-in. round baking pans that have been coated with cooking spray and lightly floured. Bake at 350° for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. For frosting, in a small bowl, cream the butter, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and over top and sides of cake. Yield: 16 servings.
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