CHOCOLATE CAKE WITH COCONUT CREAM
By Ellen Bales Starwriter
I found this in a Womans Day magazine in the dentist's office a couple years ago. I have yet to try it, but with baking season fast approaching, it won't be long. To say it is deliciously decadent, I'm sure, is an understatement. If any of you make it before I do, let me know!
1 3/4 c
all purpose flour
1 1/2 c
brown sugar, firmly packed
1 1/2 tsp
pure vanilla extract
1 1/2 c
reduced-fat sour cream
unsweetened coconut (may use flakes)
1Heat oven to 350 degrees. Coat two 8x2" round cake pans with nonstick spray. Line bottoms with waxed paper; spray the paper. Dust with flour.
2In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt. In a large measuring cup or bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fuly incorporated.
3Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
4Meanwhile, using an electric mixer, beat the heavy cream, sour cream and confectioners' sugar in a large bowl until stiff peaks form. Place one of the cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate, up to 1 day.