Coconut chocolate cake
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted flour |
| 2 | cups | White sugar |
| ½ | teaspoon | Salt |
| ½ | cup | Margarine |
| ½ | cup | Shortening |
| ¼ | cup | Powdered cocoa |
| 1 | cup | Water |
| 2 | eaches | Eggs, beaten |
| ½ | cup | Buttermilk |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Vanilla |
| %%%%%%%%%%%%%%%%%%%%%% | ||
| %%%%% FROSTING %%%%% | ||
| %%%%%%%%%%%%%%%%%%%%%% | ||
| ½ | cup | Margarine |
| ¼ | cup | Cocoa |
| 6 | tablespoons | Milk |
| 1 | pounds | Confectioner's sugar |
| 1 | teaspoon | Vanilla |
| 2 | cups | Coconut |
| 1 | cup | Chopped pecans |
Directions
Preheat oven to 350F. Sift together the flour, sugar and salt. In saucepan, combine ½ cup margarine, shortening, cocoa, and 1 cup water. Bring to boil and pour over flour mixture. Then add the beaten eggs, buttermilk, soda, cinnamon and 1 tsp vanilla. Beat until smooth and pour into greased 9x13 pan. Bake for 40-45 minutes, or until cake tests clean. FROSTING: In saucepan, combine the margarine, cocoa and milk. Bring just to the boil. Remove from heat and add the sugar and vanilla. Beat until smooth. Add the coconut and pecans. Spread over hot cake as soon as it is removed from the oven then allow to cool. Makes 15 servings. Origin: Sharon's Recipe Files. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-02-95