Almond Coconut Chocolate Cake

By srumbel

2015 Farm Show
BLUE RIBBON CHOCOLATE CAKE
Winning Recipes
1st Place
Dot Martin
New Holland Farmers Fair–Lancaster County

Ingredients

• Cake:
• 2 cup sugar
• 2 PA Preferred Eggs
• 13/4 cups Daisy Flour
• 1 cup PA Preferred Milk
• 3/4 cup cocoa
• 1/2 cup vegetable oil
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 11/2 teaspoons baking soda
• 1 cup boiling water
• 1 teaspoon salt
• Almond, Coconut Chocolate Filling
• 1 1/2 cup toasted coconut
• 1 cup heavy cream whipped
• 1/2 cup chopped semi-sweet chocolate
• 1/2 cup sugar
• 1/2 cup toasted almonds
• Chocolate Frosting
• 1 cup shortening
• 4 to 5 tablespoons milk
• 3/4 cup cocoa
• 1 pound 10 X sugar
• Pinch of salt
• 1 teaspoon vanilla

Preparation

Step 1

Cake
Heat oven to 350 degrees. Grease and flour two 8-inch baking pans.
In a large mixer bowl combine sugar, flour, cocoa, baking powder, baking soda and salt.
Add the milk, oil, eggs and vanilla.
Beat well add the water.
Bake at 350 degrees for 35 to 40 minutes.

Almond, Coconut Chocolate Filling
Whip the cream add the coconut, chocolate and nuts, stir until mixed. Put
between the layers.

Chocolate Frosting
Beat all with a mixer until smooth.