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Chocolate Marvel Cake

By: Pearl Watts

"'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.'"

Rate/Review | Read Reviews (18)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 cup strong brewed coffee
1 cup fat-free milk
2 (4 ounce) jars pureed prunes baby food
4 egg whites
2 teaspoons vanilla extract
2 cups 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 margarine, 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

In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine 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). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F 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.
For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.

Footnotes

Nutritional Analysis: One serving equals 306 calories, 5 g fat (0 saturated fat), trace cholesterol, 614 mg sodium, 64 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 3 starch, 1 fruit, 1 fat.