Scotch Chocolate Cake Squares
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||1 Pound|
|Flaked coconut||2 Cup (32 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
Preheat oven to 350F.
Into large bowl, sift flour with granulated sugar and salt; set aside.
Grease a 13-by-9-by-2-inch baking pan.
In small saucepan, combine 1/2 cup margarine, the shortening, 1/4 cup cocoa, and 1 cup water; bring to boiling.
Pour over flour mixture.
Add eggs, buttermilk, soda, cinnamon, and 1 teaspoon vanilla; with portable electric mixer, beat just until smooth.
Immediately pour into prepared pan.
Bake 40 to 45 minutes, or until surface springs back when gently pressed with fingertip.
Meanwhile, make Icing: In medium saucepan, combine margarine, cocoa, and milk; bring just to boiling.
Remove from heat.
Add sugar and vanilla; with spoon, beat until smooth.
Stir in coconut and nuts.
Spread over hot cake as soon as it is removed from oven.
Cool in pan on wire rack.
Cut into squares.
Makes 15 servings.