1 cup snipped cooked Sunsweet Prunes
1/2 cup butter or margarine
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
2 large eggs. beaten
2 1/2 cups sifted all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup buttermilk
Mocha Frosting (see below)
Cook prunes by package directions; drain and snip. Cream butter with sugars and vanilla until light and fluffy. Beat in eggs. (Mixture may appear slightly curdled.) Resift flour with baking powder, baking soda, salt and spices. Blend into creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in prunes. Turn into 2 well greased 8 inch layer cake pans. Bake in oven center at 375 degrees for about 30 minutes, until cakes test done. Remove from oven; let stand 10 minutes, then turn out onto wire racks to cool. When cold, spread Mocha Frosting between layers and on top and sides of cake.
Mocha Frosting
1 teaspoon instant coffee powder
1/4 cup milk
1/3 cup soft butter or margarine
1 (1 pound) powdered sugar, sifted
Dissolve coffee powder in milk. Combine with butter or margarine and powdered sugar. Beat until smooth, adding a few drops more milk if needed for good spreading consistency
Makes 1 (8 inch) cake.
Prize winning recipe.