Prep:50 minutes Bake:30 minutes Cool:1 hour Oven:150 degrees
1 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/4 tsp salt
1 4-ounce pkg. sweet baking chocolate (I used semi sweet choco chips)
3/4 cup shortening(I used liquid vegetable oil instead of shortening)
1 cup sugar
1 tsp vanilla
3/4 cup buttermilk or sour milk
hint:(if you don't have buttmilk on hand then you can substitute sour milk in the same amount. For each cup of osur milk needed, add 1 tbs of lemon juice or vinegar and stir together in a measuering cup or any cup.)
1 Recipe Coconut- pecan frosting (I never have put pecans in it because they are more pricy and I tend to only use them for bread or pies)
1. Grease and flour 8x1 1/2-inch or 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Mix flour, baking soda, & salt; set aside.
2.In a saucepan combine chocolate & 1/2 cup water. Cook & stir on low heat till melted; cool.
3. In large mixing bowl beat shortening or oil with an electric mixer on medium to high speed 30 seconds. Add sugar; beat till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat on on medium speed 1 minute. Stir in chocolate mixture. Add dry mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition till combined. Pour batter into prepared pan(s).
4. Bake at 350 degrees in the oven for 30 to 40 minutes or until wooden toothpick comes out clean. Cool thoroughly then spread frosting. Makes 12 servings.
1 5ounce can evaporated milk
2/3 cup sugar
1/4 cup butter
1 1/2 cup flaked coconut
1/2 cup pecans (optional)
In a meduim saucepan slightly beat egg(you might have to spoon out some cooked egg pieces from cooking the egg). Stir in evaporated milk, sugar, and butter. Cook and stir over medium heat about 12 minutes or till thickened and bubbly. Remove fromheat; stir in flaked coconut and chopped pecans. Cover and cool accordingly.