≡   Categories
Ашберн
Empty
Mint Chocolate Icebox Cake
Ingredients:

1-1/2 cups (350 ml) all-purpose flour
1 tbsp (15 ml) instant coffee granules
1-1/2 tsp (7 ml) baking soda
1-1/4 cups (300 ml) unsweetened cocoa
1 cup (225 ml) pureed prunes
1/2 cup (125 ml) water
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) peppermint extract
1 1 lb (.5 kg). box powdered sugar
3 eggs
3/4 cup (175 ml) boiling water
vegetable cooking spray
2 cups (475 ml) frozen reduced calorie whipped topping, thawed

Instruction:

Combine flour, coffee granules and soda in bowl; stir well and set aside. Set aside 3/4 cup (175 ml) cocoa. Combine remaining 1/2 cup (125 ml) cocoa, 2/3 cup (150 ml) prunes, cold water, salt, sugar, and extract. Beat on medium speed until smooth. Add remaining 1/3 cup (80 ml) prunes, eggs, and reserved 3/4 cup (175 ml) cocoa to bowl. Gradually add flour mixture, beat on slow speed until smooth. Stir in hot water. Spray vegetable cooking spray into 13 x 9 inch baking pan. Add batter to pan. Bake at 350 degrees (175 C.) for 35-40 minutes. Fold whipped topping into reserved 3/4 cup (175 ml) cocoa; spread over cake. Cover and chill.

Source: online-cookbook.com