Makeover Cake with Coconut-Pecan Icing |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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âMy family is absolutely crazy about this soft, moist cake with its rich-tasting, super chocolatey icing. My dad would finish half the pan if he could!â Rivka Kahan - Brooklyn, New York Ingredients:
1/3 cup shortening |
3/4 cup sugar |
1/3 cup sugar blend |
2 eggs |
1/2 cup unsweetened applesauce |
1 teaspoon vanilla extract |
1 cup cake flour |
1 cup king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
3/4 teaspoon salt |
1-1/2 cups buttermilk |
icing & garnish: |
1/3 cup reduced-fat butter, cubed |
3 tablespoons baking cocoa |
2 tablespoons fat-free milk |
2 cups confectioners' sugar |
1-1/4 cups chopped pecans, toasted, divided |
3/4 cup flaked coconut, toasted, divided |
3/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, beat the shortening, sugar and sugar blend until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla (batter will appear curdled). Combine the flours, cocoa, baking soda and salt; add to shortening mixture alternately with buttermilk, beating well after each addition.
2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
3. For icing, in a small saucepan, melt butter. Stir in cocoa until smooth. Add milk and bring to a boil. Remove from the heat. Stir in the confectioners' sugar, 3/4 cup pecans, 1/2 cup coconut and vanilla until smooth. Spread over warm cake. Sprinkle with remaining pecans and coconut. Cool completely. Refrigerate leftovers. Yield: 20 servings.
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