Chocolate Cococut Cream Cake
Source of Recipe
mcall.com
List of Ingredients
2 cups flour
2 tsps. baking power
1 tsp. salt
1 tsp. baking soda
3/4 cup Hershey's cocoa
1 Tbsp. Hershey's Special Dark cocoa
2 cups granulated sugar
3/4 cup vegetable oil
2 tsps. vanilla extract
1 cup buttermilk
1 cup boiling water
3 eggs
Coconut Cream Filling
1/4 cup Crisco
6 Tbsps. butter, softened
1 cup confectioners' sugar
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
3/4 cup shredded coconut
1/3 cup Hershey's mini semi-sweet chocolate chips
Chocolate Frosting
1/2 cup butter-flavored Crisco
1/2 cup butter, softened
1 lb. confectioners' sugar
2/3 cup Hershey's cocoa
1/4 cup boiling water
1 tsp. vanilla
Cake: Combine all dry ingredients in mixing bowl and blend well. Combine all wet ingredients in another bowl and mix well. Add wet ingredients to dry ingredients and mix on medium speed for 2 minutes. Scrape bowl and add eggs, one at a time. Mix on medium speed for another 2 minutes, or until smooth. Pour batter into 2 9-inch greased and floured cake pans. Bake at 325 degrees for 42-50 minutes or until done. Place coconut cream filling between each layer and frost with chocolate frosting. Garnish with chocolate curls, shredded coconut and/or sliced almonds if desired.
Coconut Cream Filling: Combine Crisco and butter until well blended, slowly add confectioners' sugar and extracts. Mix on medium speed until smooth. Add coconut and Hershey's mini semi-sweet chocolate chips until well blended.
Chocolate Frosting: Beat Crisco and butter until smooth. Slowly add confectioners' sugar and cocoa alternately with water and vanilla. Beat on medium-high speed for 2 minutes. Scrape bowl and beat for another 2 minutes.
Recipe
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