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  • One Pan Chocolate Cake With Coconut Icing

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    One Pan Chocolate Cake With Coconut Icing
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    •     Unsweetened cocoa
    • 1/2 c. butter or possibly margarine
    • 4 ounce unsweetened chocolate squares
    • 1 1/2 c. sugar
    • 2 tsp vanilla extract, divided
    • 1 3/4 c. buttermilk
    • 3 lrg Large eggs
    • 1 3/4 c. all-purpose flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1/2 tsp baking pwdr
    • 1 can (15 ounce.) sweetened condensed lowfat milk
    • 1 3/4 c. shredded coconut

    Directions

    1. 1. Heat oven to 350 degrees. Grease 13x9-inch baking pan and dust with cocoa, tapping out excess.
    2. 2. Heat butter and chocolate in large saucepan over medium heat, stirring frequently, till melted and smooth; remove from heat. Stir in sugar and 1 tsp. vanilla till smooth. Gradually whisk in buttermilk, then Large eggs.
    3. 3. Add in flour, baking soda, salt and baking pwdr, whisking till smooth.
    4. Pour batter proportionately into prepared pan. Bake 25 to 30 min till toothpickinserted in center comes out clean. Cold 5 min on wire rack. Heat broiler.
    5. 4. Stir remaining 1 tsp. vanilla into the can of sweetened condensed lowfat milk till blended; spread over top of hot cake. Sprinkle proportionately with coconut. Place cake under broiler at closest position to heat source; broil2 to 3 min till coconut is golden brown. Cold cake completely on wire rack.
    6. Makes 24 servings.
    7. This may be the easiest chocolate cake you'll ever make from scratch because all the ingredients are mixed in a saucepan. Even the icing is simplicity itself: sweetened condensed lowfat milk, sprinkled with coconut and toasted under the broiler.
    8. Low-calorie
    9. Prep time: 10 min
    10. Baking Time: 30 to 35 min
    11. Degree of difficulty: easy

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