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2 servings
Ingredients:
1/2 cup shortening1 1/2 cups white sugar2 eggs1 cup prunes, cooked and chopped2 cups all-purpose flour1 cup buttermilk1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon salt6 tablespoons butter1 egg yolk3 cups confectioners' sugar1 1/2 tablespoons unsweetened cocoa powder1 teaspoon ground cinnamon1 1/2 tablespoons strong brewed coffee
Instructions:
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.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.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.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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