Prune Whip Frosting

Mix thoroughly in top of double boiler 2 unbeaten egg whites,

1 cup brown sugar, firmly packed,

½ cup granulated sugar,

⅛ teaspoon salt,

and 5 tablespoons unsweetened prune juice.

Put over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, and beat until cool and thick enough to spread. Stir in 2 teaspoons lemon juice, 6 cooked prunes, drained and cut in small pieces, 2 tablespoons almonds, blanched, chopped, and toasted. (Optional: Frosted cake may be sprinkled with 2 more tablespoons of almonds.) Yield: frosting for tops and sides of two 8″ layers.

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