| 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
A Message from our Provider:
“God will ultimately have HIS way, not yours!”