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Mint Chocolate Icebox Cake
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La Sante


  • 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
  • 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.
  • Icing:
  • Fold whipped topping into reserved 3/4 cup (175 ml) cocoa; spread over cake.
  • Cover and chill.
Great recipe!!!!!!!

The coffee and prunes enhance the flavour of the devil's food taste.

Source: La sante gourmet Foods

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