Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Cake with Fluffy Coconut Frosting
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- #25089
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Cake
1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoons vanilla extract
1 cup boiling water
Fluffy Coconut Frosting
1 1/2 cup sugar
2 egg whites
1 tablespoon light corn syrup
1 1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup water
1 cup shredded coconut
directions
Combine flour, sugar, cocoa, baking powder, soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat 2 min on medium. At lowest speed mix in boiling water. The batter will be thin. Pour into 2 greased and floured 8" round glass baking pan. Bake 350 degrees F for 20-30 minutes or until tester is clean. Cool in pans.
Meanwhile make the frosting: In top of double boiler with mixer on high speed, beat all ingredients except coconut until blended, about 1 min. Place over rapidly boiling water. Beat at high speed until soft peaks form.
Pour into large mixer bowl and beat until thick enough to spread. When cake is completely cooled, spread frosting between layers and on top and sides. Sprinkle coconut on top and press onto sides of cake.
added by
inmykitchen
nutrition data
338 calories, 10 grams fat, 61 grams carbohydrates, 4 grams protein per serving.
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