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Prune Mocha Cake

Chris

Chris

This is a very moist cake with a unique flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, cream the white sugar and shortening until light and fluffy. Beat the eggs, and add to the sugar mixture. Add the prunes.
  2. In another bowl, sift the flour, soda, baking powder, 1 teaspoon cinnamon, nutmeg, and salt. Add these dry ingredients alternately with the buttermilk to the sugar mixture.
  3. Pour the batter into 2 greased and floured 9 inch layer pans. Bake at 375 degrees F (190 degrees C) for about 30 minutes. Cool.
  4. To Make the Mocha Icing: Begin by creaming the butter. Blend in the egg yolk. Sift the confectioners' sugar, cocoa, and 1 teaspoon cinnamon together. Add this sugar mixture alternately with the hot coffee to the creamed butter. Frost the cooled cake.
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Reviews

ERIKA
5

ERIKA

10/1/2006

Great recipe, not as moist but still great...used it for my brother´s birthday and everybody liked it. I used 1 cup less of confectioners sugar and icing came just as good, if you want to have more of prune flavor cut down both the nutmeg and cinnamon. Overall really tasty and yommi.

CHRISTMAS8
4

CHRISTMAS8

8/7/2005

Even people who grimace at the idea of prunes love this cake! I took this to a party yesterday and even I was amazed that it was gone in 10 minutes! Very good for using prunes that's been sitting around the house for ages. I also wanted to use up my prune juice so I substituted prune juice for the buttermilk, and the cake turned out just as good. For the icing, I didn't like the idea of putting in a raw egg yolk so I substituted a few more chopped prunes and added more coffee until I got the right consistency. This works great when using buttermilk for the cake because the icing becomes more decorative. However, when I make the prune juice substitution I no longer add prunes to the icing for fear of making the prune taste overbearing.

sam fores
4

sam fores

1/27/2007

This is a delicious recipe. A truly unique and nice blend of flavor. I brought this to a friend's bday party and the guests just loved it. 10/05/02

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