Frosted Mocha Cake
* 3/4 cup sugar blend (splenda)
* 1/2 cup sugar
* 2 eggs
* 1/4 cup canola oil
* 1 container (2-1/2 ounces) prune baby food
* 3 teaspoons white vinegar
* 1 teaspoon vanilla extract
* 1 cup fat-free milk
* 1 cup cold strong brewed coffee
* 3 cups all-purpose flour
* 1/3 cup baking cocoa
* 2 teaspoons baking soda
* 1 teaspoon salt
* FROSTING:
* 1 teaspoon instant coffee granules
* 1 teaspoon hot water
* 1/2 teaspoon vanilla extract
* 2 cups Lt. whipped topping
In a large mixing bowl, combine the first seven ingredients; beat
until well blended. In a small bowl, combine milk and coffee. Combine
the flour, cocoa, baking soda and salt; gradually beat into egg
mixture alternately with milk mixture.
Pour into a 13-in. X 9-in. X 2-in. Baking pan coated with cooking
spray. Bake at 350° for 30-35 minutes or until a toothpick inserted
near the center comes out clean. Cool on a wire rack.
In a small bowl, dissolve coffee granules in hot water. Stir in
vanilla. Place whipped topping in a large bowl; gently fold in coffee
mixture. Frost cake. Store in the refrigerator. Yield: 24 servings.
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