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Island Chocolate Cake




Source of Recipe


Internet


List of Ingredients




Pre-heat the oven to 325. Coat two 9” round pans with non-stick spray and line the bottoms with wax paper. Recipe yield: about 12-16 servings.

Cake Ingredients:
¾ cups of Hershey’s Cocoa Powder
2 1/3 cups of boiling water
1 cup of brown sugar
1 1/3 cups of white sugar
¾ cup of vegetable oil
3 large eggs
1 tablespoon vanilla
2 ½ cups of flour
2 teaspoons baking soda
1 teaspoon of salt
rum in a spray bottle


Recipe



Put cocoa and boiling water in a bowl and stir till smooth. Cool. Add sugars, oil, and eggs. Mix well. Add baking soda, flour, and salt. Beat till smooth. Pour into prepared pans and bake 45-55 minutes or till a toothpick comes out clean. Cool. Remove the cake from the pans and mist with rum. For triple layer repeat and freeze each layer. Fill between layers with coconut custard and frost layers with frosting. Garnish with toasted coconuts or as desired.

Coconut Custard Ingredients:
2/3 cup of sugar
¼ cup of cornstarch
pinch of salt
2 cups of half and half
3 large egg yolks (beaten)
1 tablespoon of butter
1 teaspoon vanilla
1 ¼ cups of toasted coconut

In a saucepan, wisk together sugar, cornstarch, salt, and half and half. Bring to a boil over medium heat, stirring constantly. Cook 2-3 minutes. Add a little hot mixture to the egg yolks, then add yolks to the pan and cook over a low heat, stirring constantly or until thick. Do not boil. Remove from heat. Add buter and vanilla. Cool. Fold in cocnut. Chill for an hour.

Frosting Ingredients:
2 16oz. Containers of frozen whipped topping
2-4 serving size packages of coconut cream instant pudding and pie filing

Mix ingredients thoroughly.