Date: Thu, 30 Sep 93 14:08:49 PDT
From: Michelle Dick (artemis)
Here's a good-looking recipe that Arlene Osborne posted on
GRANNY'S CHOCOLATE MARVEL CAKE
by Bonnie Feise, Avalon, NJ
Modern Maturity magazine's Grand Prize Winner 1993
(Judges were Craig Claiborne, Lynn Fischer, Jonell Nash, Brad Nelson
and Maggie Waldron)
A long history of family get-togethers where food, especially
chocolate desserts, was the big attraction inspired Bonnie Feise's
winning recipe. Sweet, moist and seemingly rich, Granny's Chocolate
Marvel Cake is virtually fat-free. This clever recipe is a good road
map to low-fat baking. part of its moisture comes from pureed prines
-- which like applesauce, apricot and other fruit purees, can
successfully substitute for oil, margarine or butter in some recipes.
Its deep color comes from cocoa powder and coffee instead of fat-rich
chocolate. Cholesterol-free egg whites go into its cloudlike
frosting. Feise has created a dessert we can all enjoy when we long
for a real old-fashioned treat.
Makes 12 double-layer or 24 single-layer servings.
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups granulated sugar
2 tsps baking soda
1 tsp baking powder
1/4 tsp salt
1 cup nonfat milk
4 2-1/2 ounce jars baby-food pureed prunes
2 tsp vanilla
2 tsps egg whites OR liquid egg substitute to equal 2 whole eggs
1 cup cappuccino (from mix) OR 2 tsps instant coffee in
1 cup boiling water OR 1 cup strong coffee
Nonstick cooking spray
4 cups party Frosting
Into large mixing bowl sift together flour, cocoa, sugar, baking soda,
baking powder and salt. In medium bowl stir together milk, prunes,
vanilla, egg whites or egg substitute and cappuccino or coffee. Pour
moist ingredients into dry, blending well. Spray two 9-inch round
baking pans with nonstick spray. Divide batter equally between pans.
Bake in preheated 350 degree F oven 30-35 minutes or until center
tests done with wooden pick. Let cakes cool in pans 10 minutes.
Invert onto wire rack; cool. Frost with Party Frosting.
1 1/2 cups light brown sugar, packed
3 egg whites
1/4 cup cappuccino OR 1 Tbsp instant coffee in 1/4 cup boiling water OR
1/4 cup strong coffee
1 tsp cream of tartar
1 tsp vanilla extract
In bottom of large double boiler bring water to boil then reduce to
simmer. In top combine brown sugar, egg whites, cappuccino or coffee
and cream of tartar. Beat with mixer 5-7 minutes or until stiff peaks
form. Remove from heat. Add vanilla and beat additional 3 minutes.
Note: This cake tastes rich enough to be served without frosting.
Simply dust top with powdered sugar.
Nutrients per two-layer serving, frosted:
calories 512, protein 7g, carbohydrates 83g, total fat 1g, dietary
fiber 1g, cholesterol 0, sodium 291mg.