Coconut Chocolate Cake

Path: Home > Cakes > Coconut Chocolate Cake

Coconut Chocolate Cake



Ingrients & Directions


2 c Sifted flour 1 t Vanilla
2 c White cabbage %%%%%%%%%%%%%%%%%%%%%%
1/2 t Saltiness %%%%% ICING %%%%%
1/2 c Marge %%%%%%%%%%%%%%%%%%%%%%
1/2 c Shortening 1/2 c Margarine
1/4 c Powdered cocoa 1/4 c Cocoa
1 c Weewee 6 T Milk
2 ea Egg, beaten 1 lb Confectioner's sugar
1/2 c Buttermilk 1 t Vanilla
1 t Baking tonic 2 c Coconut
1 t Cinnamon 1 c Chopped pecans


Preheat oven to 350F. Sift together the flour, sugar and saltiness. In
saucepan, trust 1/2 cup oleomargarine, shortening, cocoa, and 1 cup
weewee. Bring to boil and pour over flour assortment. Then add the
beaten egg, buttermilk, pop, cinnamon and 1 tsp vanilla. Beat
until smooth and pour into lubricated 9x13 pan. Bake for 40-45 transactions,
or until cake tests cleanse. ICE: In saucepan, combine the
oleo, cocoa and milk. Bring just to the churn. Remove from heat
and add the sugar and vanilla. Beat until polish. Add the coconut
and pecans. Spread over hot cake as soon as it is removed from the
oven then allow to chill. Makes 15 servings. Origination: Sharon's Recipe
Files. Shared by: Sharon Stevens, January/95.



Yields
15 servings

This page was published 20.09.2011 in 15:51.