This rich coffee, rum and chocolate cake will surely become one of your favorite recipes once you taste it.
* Ingredients :
° 2 c white sugar
° 1 1/4 c soft butter
° 1 1/2 c shredded coconut
° 4 eggs
° Half a cup of unsweetened cocoa powder
° 1 1/2 cups chopped pecans
° 1 cup all-purpose flour
° 1 teaspoon baking powder
° 2 tsp of vanilla extract
° 12 oz marshmallow cream
° 3 cup sugar
° 2 tablespoons of evaporated milk
* Step by Step :
Preheat the oven to 350°F (175°C). Greased 13" * 9" skillet with light oil.
Beat 1/3 cup cocoa, white sugar, and 1 cup butter or shortening until light and fluffy. Add eggs and a teaspoon of vanilla and mix well.
Mix the flour, baking powder, coconut, and chopped ground nuts together. Stir the flour mixture with the egg mixture and stir until combined. Pour the mixture into the prepared skillet.
Bake at 350°F (175°C) for 40 to 50 minutes. Put the marshmallow cream on top of the hot cake. Let the cake cool completely and then decorate with chocolate cream.
To make the chocolate cream: Whisk together powdered sugar, remaining 1/3 cup cocoa powder, 1 teaspoon vanilla, and 1/2 cup butter or shortening. Keep whisking and add enough evaporated milk to make the icing spread on the cake.
Enjoy !
