Chocolate Macaroon Cake
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 53 minutes
Yield: 6 to 9 servings
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup Dutch-processed cocoa
3 tablespoons butter, melted and cooled
1/2 cup milk
1 teaspoon vanilla
1 cup flaked coconut
1/2 cup chocolate syrup
1 cup hot water
Optional Ingredients
1 cup heavy cream, whipped or 8 ounce thawed tub of whipped topping
1 cup coarsely chopped and lightly toasted pecans
Preparation:
Preheat oven to 350 degrees F. Grease 8 or 9-inch square pan. Combine the
first set of ingredients with a wire whisk. Add the second set and mix well.
Stir in the coconut. Spread in prepared pan. Mix the chocolate syrup and
water. Pour evenly over batter. Bake for 30 to 38 minutes until center is
set and sides pull-away from pan. Let stand 10 minutes. Serve Chocolate
Macaroon Cake warm.
Notes in the Margin:
For the ultimate toe-curling experience, serve this Chocolate Macaroon Cake
topped with freshly whipped cream and sprinkled with toasted pecans.
Prettypinkbutterfly
Pam Harris
[Non-text portions of this message have been removed]
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