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Scotch Brownie Cake

Tuba players can eat as much of this cake as they like. Others will enjoy its richness, too. It is adapted from a dessert recipes book put together by home economics teachers.

4 tablespoons cocoa
1/2 cup butter
1/2 cup vegetable shortening (we used butter-flavored Crisco)
1 cup water
2 cups white sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 eggs, beaten

Grease an 11-by-16-inch jelly roll pan. Preheat oven to 400 degrees.

Combine cocoa, butter, shortening and water and bring to a boil. (We do this in an 8-cup glass measuring cup in the microwave.)

Add white sugar, flour, baking soda, salt, buttermilk and beaten eggs and mix well with electric mixer. (Batter is very soupy.)

Pour into greased jelly roll pan. Bake for 25 minutes. (When done, the cake will pull away from the sides of the pan and will pop back up when pressed gently with your forefinger.)

Icing

1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 box confectioners' sugar
1 teaspoon vanilla
1 cup chopped pecans
1 cup coconut

Bring butter, cocoa and milk to a boil. (We use a large glass measuring cup and cook in the microwave.) Remove from heat and add confectioners' sugar and vanilla; mix. Stir in chopped pecans and coconut.

Spread on hot cake.

Note: Some prefer to sprinkle coconut and pecans on top of the frosting, rather than mixing them in.

-- Suzanne Martinson

Sunday, November 28, 1999



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