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Chocolate-Pumpkin Cake




Source of Recipe


Internet


List of Ingredients




CAKE:
2 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa
1 cup quick-cooking oats
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted Margarine
2 cups granulated sugar
4 eggs
1 teaspoon almond extract
1 can (16 ounces) solid-pack pumpkin
1 can (8 ounces) crushed pineapple, undrained

BROILED FROSTING:
1/2 cup (1 stick) unsalted butter
1 cup packed dark brown sugar
1/2 cup light cream
1-1/2 cups shredded coconut
1-1/2 cups pecan halves


Recipe



1. Preheat oven to 350°F. Grease and lightly flour a 13 x 9-inch baking pan.

2. To make the cake, mix together the flour, cocoa, oats, baking powder, soda, salt, cinnamon and cloves. Set aside. Beat together the margarine and sugar with an electric mixer in a large bowl until creamy. Beat in the eggs, one at a time, until all is well blended.

3. Gradually beat in the almond extract, pumpkin and crushed pineapple. The mixture may look curdled at this point, but not to worry. With a wooden spoon, gradually stir in the flour mixture to make a smooth thick batter. Turn the batter into the prepared pan and bake the cake until just done in the center, 40 to 45 minutes.

4. While the cake is baking, prepare the frosting: melt the butter in a saucepan over low heat. Add the brown sugar and cream and stir until smooth. Stir in the coconut and pecans. Remove from heat.

5. Preheat the broiler. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes. Let the cake cool to room temperature before cutting into squares.