Homemade Chocolate Cake with Coconut Pecan Frosting

1/4 cup cocoa
1/2 cup boiling water
1 cup + 3 tbsps. margarine, softened
2 1/4 cups sugar
1 tsp. vanilla
4 eggs
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Coconut Pecan Frosting (below)

Heat oven to 350 degrees. Grease and flour three 9-inch round baking pans. In small bowl, stir together cocoa and water until smooth; set aside. In large mixer bowl, beat margarine, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well. In separate bowl, stir together flour, baking soda and salt; add to margarine mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare Coconut Pecan Frosting; spread between layers and over top.

COCONUT PECAN FROSTING
1 can (14 ounces) sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup margarine
1 tsp. vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

In medium saucepan, stir together sweetened condensed milk, egg yolks and margarine. Cook over low heat, stirring constantly, until mixture is thickened and bubbly.
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