Happy Belated Birthday Dr. Proteau!
We're having a potluck today for a Post-Valentines/Pre-Chinese New Year/Belated Birthday for Gerald celebration. I decided to both respect Lakshmi's strict eggless Friday rule (cuz she's such a sweetie) and to make something light and decadent for the gathering (a birthday requires a cake, no?).
I also decided to pay tribute to the crazy amounts of snow we've been bombarded with recently, and decided to top things off with something white, fluffy and aromatic.
Layers of moist and light eggless chocolate cake sandwiches a thin layer of chocolate frosting, which was topped with a generous blanket coconut buttercream frosting.
I cut the cake into 1 1/2-inch cubes and placed them into liner cups for ease of service while we all swarm the food offerings later.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
1) Sift together the flour, sugar, salt, baking soda, and cocoa. Make three wells in the mound.
2) Pour oil into one well, vinegar into the second, and vanilla into the third well.
3) Pour cold water over everything, then stir until well mixed.
4) Pour batter into a 9 x 13 inch ungreased cake pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until tooth pick inserted comes out clean.
Coconut Buttercream Frosting
1-1/2 sticks butter, room temperature
1/4 cup milk
1 teaspoon vanilla
2 cups icing sugar
1 cup coconut, sweetened flaked
1. Lightly beat butter.
2. Lightly beat, in vanilla and milk. Then beat in the sifted icing sugar. Beat until smooth.
3. Add coconut and mix until combined.
Also seen on: www.chocolatechipped.com//2008/07/summertime-pick-me-up-t...
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