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I love finding new recipes I really do. But sometimes I also like to go back to old favourites. This recipe is written down in my book of recipes and I don’t know where I got it from. I do know I’ve been making it since junior high. I especially love the icing on it. This time I made it with egg substitute. It was okay, but in this case I think real eggs would be a lot better, wish I could use them.
Recipe (all measurements are metric):
Butter and breadcrumbs for the pan
3dl all purpose flour
2tbsp coco powder
2tsp baking powder
1dl hot water
3dl powdered sugar
1tbsp coco powder
3tbsp melted butter
5tbsp strong cold coffee
2tsp vanilla sugar
1. Turn the oven to 225C
2. Butter and breadcrumb the pan (I use a rectangular pan)
3. Melt butter and let it cool. Whisk eggs and sugar until well. Mix in flour, coco powder and baking powder. Add to egg and sugar mixture.
4. Add butter and water. Pour the mixture into the pan.
5. Bake the cake in the middle of the oven for 10-12 minutes or until the cake is firm when tested (my oven required a lot more time). Let it cool in the pan.
6. Mix all the icing ingredients until the sugar melts. Pour it over the cake and sprinkle it with the coconut flakes. Cut the cake to appropriate squares depending on what you want.
The icing and coconuts are really what make this cake and I would use the icing for other things than this cake. It is so incredibly easy to make and is very yummy!