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Apricot-Coffee Sponge Cakes

cakes & frostings

nonstick spray coating
1/2 cup all-purpose flour
1/2 teaspoon baking powder
2 eggs
1 teaspoon vanilla
2/3 cups sugar
2 tablespoons water
1/4 cup apricot preserves
--coffee icing--
1/2 teaspoon instant coffee granules
1 tablespoon skim milk
3/4 cups sifted powdered sugar
1 tablespoon margarine; softened
1/2 teaspoon vanilla
--additional milk if needed
3 tablespoons finely chopped walnuts; toasted

Spray 12 muffin cups with nonstick coating; set aside.

Combine flour and baking powder; set aside. Beat eggs and vanilla in a large mixing bowl with an electric mixer on high speed for 4 minutes or till thick. Gradually add sugar, beating at medium speed for 4 to 5 minutes or till light and fluffy. Reduce speed to low; beat in water. Add flour mixture, beating just till combined. Divide batter evenly among prepared muffin cups.

Bake in a 375F oven for 15 minutes or till tops spring back when lightly touched. Remove from muffin cups and cool upside down on wire rack.

Heat apricot preserves in a small saucepan till warm. Brush sides of cakes with apricot preserves. Place cakes upside down on a serving plate or wire rack. Prepare Coffee Icing. Drizzle over cakes. Sprinkle with chopped walnuts.

Makes 12 servings.

Coffee Icing: Dissolve 1/2 teaspoon instant coffee granules in 1 tablespoon skim milk in a small bowl. Add 3/4 cup sifted powdered sugar, 1 tablespoon softened margarine, and 1/2 teaspoon vanilla. Beat with a spoon till smooth. Add additional milk, if necessary, to make of drizzling consistency.

Nutrition facts per serving: 141 cal., 3 g total fat (1 g sat. fat), 36 mg cholesterol, 24 mg sodium, 27 g carbohydrate., 0 g dietary fiber, 2 g pro.

Food exchanges: 1/2 bread, 1/2 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 12 servings

Preparation Time: 0:00

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