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GRANNY'S CHOCOLATE MARBLE CAKE

2 cups all-purpose
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
4 Tbs. instant Cappuccino powder (NOT coffee)
1 cup water (boiling)
4 (2-1/2 oz) jars baby prunes (pureed) or
1 cup prunes mixed with water to make 10 ounces of puree
2 tsp. vanilla
4 large egg whites
1 cup skim milk

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

3 Tbs. instant Cappuccino powder (NOT coffee)
1/4 cup water (boiling)
1-1/2 cups brown sugar, firmly packed
3 large egg whites
1 tsp. cream of tartar
1 tsp. vanilla

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.

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