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Mint-Chocolate Icebox Cake

TINA EVANS
Yield 16 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon instant coffee granules
  • 1 1/2 teaspoons baking soda
  • 1 1/4 cups unsweetened cocoa
  • 1 cup Prune Purée, divided
  • 1/2 cup water
  • 3/4 teaspoon salt
  • 1/4 teaspoon peppermint extract
  • 1 (1-pound) box powdered sugar
  • 3 eggs
  • 3/4 cup boiling water
  • Vegetable cooking spray
  • 2 cups frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 249
  • caloriesfromfat 12 %
  • fat 3.2 g
  • satfat 1.6 g
  • monofat 0.4 g
  • polyfat 0.6 g
  • protein 4.8 g
  • carbohydrate 51.1 g
  • fiber 1.1 g
  • cholesterol 40 mg
  • iron 2.1 mg
  • sodium 212 mg
  • calcium 29 mg

How to Make It

  1. Combine the first 3 ingredients in a bowl; stir well, and set aside. Combine cocoa, 2/3 cup Prune Purée, water, salt, peppermint extract, and sugar in a large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 cup cocoa mixture; add remaining 1/3 cup Prune Purée and eggs to remaining cocoa mixture in bowl. Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water.

  2. Pour batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Let cool completely in pan on a wire rack.

  3. Fold whipped topping into reserved 3/4 cup cocoa mixture; spread over cake. Cover and chill.

Cook's Notes

Use a knife dipped in hot water to make cutting easier.