Thursday, February 24, 2005

Dark Side Chocolate Cake with Coconut Pecan Icing

Dark Side Chocolate cake

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened dark chocolate cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup cold strong brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.
3.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool.

Coconut Pecan icing

1 (12 oz.) can evap. milk,
1.5 cups sugar
1.5 sticks butter
4 egg yolks,
1.5 teaspoons Penzey's vanilla
7 oz. coconut
1.5 cups chopped pecans.

1.In a heavy 2 quart saucepan over medium heat, blend the milk, sugar and eggs yolks thoroughly, then heatover medium stirring constantly about 10 minutes until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
2.Allow to cool for 15 minutes before spreading on cake.

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