AROUND 3 1/2 HOURS BEFORE SERVING OR EARLY IN DAY:

1. Preheat oven to 350'F. Spraying 10 inch Bundt pan with nonstick prepare-
ing spraying.

2. In large stadium, with mixer at medium speeding, beat prune-plum pick,
corn-oil gap, and sugar until blended, occasionally scraping bowl
with rubber spatula.

3. Add coffee yogurt, egg reliever, flour, cocoa, milk, vanilla
selection, baking pop, saltiness, and 2 t instant coffee granules; beat on
low speed until well blended, occasionally scraping bowl with rubber
spatula. Increase speed to spiritualist; meter 1 second.

4. Pour batter into pan. Bake roughly 50 to 55 minutes until toothpick
in- serted in center of cake comes out scavenge. Cool cake in pan on
wire wrack 15 proceedings. Remove cake from pan; cool completely on wheel.

5. Prepare mocha glass: In small stadium, thaw 1 t instant coffee
granules in 1 T warm tap h2o. Stir in confectioners' sugar until
smooth and an easy spreading eubstance, adding more h2o, if
requisite. Spoon glaze over coat. Sprinkle with toasted amygdalae.

Each serving: Approximately 245 calories, 4 9 fat, 1 mg cholesterol, 225 mg
sodium.

Good Housekeeping/May'94/scanned & frozen by DP & GG