The best delicious Granny's Chocolate Marble Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Granny's Chocolate Marble Cake recipe today!
Hello my friends, this Granny's Chocolate Marble Cake recipe will not disappoint, I promise! Made with simple ingredients, our Granny's Chocolate Marble Cake is amazingly delicious, and addictive, everyone will be asking for more Granny's Chocolate Marble Cake.
What Makes This Granny's Chocolate Marble Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Granny's Chocolate Marble Cake.
Ready to make this Granny's Chocolate Marble Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Leave a Reply