Description
This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.
Ingredients
- 2 cups white sugar
- 1 ½ cups butter, softened
- 1 ⅓ cups flaked coconut
- 4 eggs
- ⅔ cup unsweetened cocoa powder
- 1 ½ cups chopped pecans
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 12 ounces marshmallow creme
- 3 ¾ cups confectioners’ sugar
- 2 tablespoons evaporated milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13×9 inch baking pan.
- Cream together 1/3 cup of the cocoa
- white sugar
- and 1 cup of the butter or margarine until light and fluffy. Add the eggs
- and 1 teaspoon of the vanilla and beat well.
- Mix flour
- baking powder
- coconut
- and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
- To Make Chocolate Icing: Beat together the confectioner’s sugar
- the remaining 1/3 cup cocoa
- 1 teaspoon vanilla
- and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.
Servings: 24