CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains |
|
Cakes, Desserts, Easter, April96 |
1 |
Cake |
INGREDIENTS
2 1/2 |
c |
All-purpose flour |
1 1/2 |
c |
Sugar |
1/2 |
c |
Cocoa |
1 1/2 |
ts |
Baking soda |
1/2 |
ts |
Salt |
2 |
ts |
Powdered instant coffee |
1 |
c |
Hot Water |
1/2 |
c |
Butter or marg., melted |
2 |
|
Eggs, slightly beaten |
2 |
ts |
Vanilla extract |
1 1/2 |
c |
Semi-sweet choc. chips, div. |
|
|
Vanilla frosting |
2 3/4 |
c |
Sweetened coconut flakes |
|
|
Divided (2 1/4 c. yellow, |
|
|
1/2 c. orange)* |
|
|
Food coloring |
INSTRUCTIONS
Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In
large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Dissolve instant coffee in water; stir into flour mixture with butter, eggs
and vanilla. Stir until smooth. Set aside 1 choc. chip; stir in remaining
chips. Spread batter into prepared pans. Bake 20 to 25 minutes or until
cake springs back when touched lightly in center. Cool 10 minutes; remove
from pan to wire racks. Cool completely. Frost cake with vanilla or
yellow-and orange-tinted vanilla frosting. Press yellow-tinted coconut onto
chick body and orange-tinted coconut onto beak and foot. Place reserved
chip point side down for eye. Garnish as desired.
* To tint coconut: In small bowl, combine 1/2 tsp. water & a few drops of
color. With fork, toss until evenly tinted.
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar
26, 98
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