[edit] Ingredients
2 ½ |
cups All-purpose flour |
1 ½ |
cups Sugar |
½ |
cup Cocoa |
1 ½ |
teaspoons Baking soda |
½ |
teaspoon Salt |
2 |
teaspoons Powdered instant coffee |
1 |
cup Hot Water |
½ |
cup Butter or marg., melted |
2 |
Eggs, slightly beaten |
2 |
teaspoons Vanilla extract |
1 ½ |
cups Semi-sweet choc. chips, div |
|
|
2 ¾ |
cups Sweetened coconut flakes |
|
cup Divided (2 ¼ yellow, |
½ |
cup orange)* |
|
[edit] Preparation
Step 1 |
Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. |
Step 2 |
Dissolve instant coffee in water; stir into flour mixture with butter, eggs and vanilla. Stir until smooth. Set aside 1 choc. chip; stir in remaining chips. Spread batter into prepared pans. Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire racks. Cool completely. Frost cake with vanilla or yellow-and orange-tinted vanilla frosting. Press yellow-tinted coconut onto chick body and orange-tinted coconut onto beak and foot. Place reserved chip point side down for eye. Garnish as desired. |
Step 3 |
* To tint coconut: In small bowl, combine 1/2 tsp. water & a few drops of color. With fork, toss until evenly tinted. |
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[edit] About Fuzzy Baby Chick Cake
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