Chocolate Pumpkin Cake

- 2/3 cup cocoa (unsweetened )
- 2 cup flour (all purpose )
- 1 cup oats (quick cooking )
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon (ground )
- 1/2 teaspoon clove (ground s)
- 1 cup salt (uned margarine)
- 2 cup white sugar
- 4 egg (s)
- 1 teaspoon almond ( extract)
- 1 can pumpkin (sold pack (16 ounces))
- 1 can apple (crushed pine; undrained (8 ounces))
- 1/2 cup butter (unsalted )
- 1 cup brown sugar (packed dark )
- 1/2 cup cream (light )
- 1 1/2 cup coconut (shredded )
- 1 1/2 cup pecan ( halves)
Preheat the oven to 350°F. Grease and lightly flour a 13 by 9 inch baking pan. To make the cake, mix together the flour, cocoa, oats, baking powder, baking soda, salt, cinnamon and cloves. Set aside. Beat together the margarine and sugar with an electric mixer in a large bowl until creamy. Beat in the eggs, one at a time, until all is well blended. Gradually beat in the almond extract, pumpkin and crushed pineapple. The mixture may look curdled at this point, but not worry. with a wooden spoon, gradually stir in the flour mixture to make a smooth thick batter. Turn the batter into the prepared pan and bake the cake until just done in the center, 40 to 45 minutes. While the cake is baking, prepare the frosting: Melt the butter in a saucepan over low heat. Add the brown sugar and cream and stir until smooth. Stir in the coconut and pecans. Remove from heat. Preheat broiler. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes. Let the cake cool to room temperature before cutting into squares.Submitted by: Nancy Greene
Techniques: baking

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