(Chocolate cake with coconut pecan icing.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 cup margarine
- 1/2 cup shortening
- 1/4 cup baking cocoa, unsweetened
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- .
- Icing:
- 1/2 cup margarine, room temperature
- 1/4 cup baking cocoa, unsweetened
- 6 tablespoons milk
- 1 pound (1 box) confectioners' sugar, about 3 3/4 cups unsifted
- 1 teaspoon vanilla extract
- 2 cups flaked coconut
- 1 cup chopped pecans
Preparation:
Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan.
Sift flour, sugar, and salt into a large bowl; set aside.
In a small saucepan, combine 1/2 cup margarine, shortening, 1/4 cup cocoa, and 1 cup water; bring to a boil. Pour mixture over the flour mixture.
Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan.
Bake for 40 to 45 minutes, or until cake springs back when lightly touched with finger. Make icing while cake is baking.
For icing, combine margarine, cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans. Spread over hot cake right out of the oven. Cool frosted coconut chocolate cake in pan on a rack.
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