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Miami Beach Cake |
"A female from our church makes this every year for her daughter."
Ingredients :
- 1 cup semisweet chocolate chips
- 1/three cup butter, melted
- 1/2 cup chopped pecans
- 2 cups all-motive flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- half cup butter
- 1 half of cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- 1 cup heavy whipping cream
- 2 tablespoons white sugar
- 1 cup flaked coconut
Instructions :
Prep : | Cook : 12M | Ready in : |
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- Grease and flour bottom of 9 inch round cake pans. Preheat oven to 375 degrees F (a hundred ninety degrees C).
- Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and a pair of/three cup chocolate morsels; set apart.
- Cream butter or margarine in a huge mixing bowl. Gradually add 1 half cups sugar, and beat till fluffy. Add eggs one by one, beating well after each addition. Blend in melted chocolate and vanilla extract.
- Combine the flour, baking soda, and salt. Add these dry elements alternately with buttermilk to the creamed mixture, starting and ending with dry elements. Mix well after every addition. Pour batter into greased pans. Sprinkle with coconut combination.
- Bake for 30 to 40 minutes, or until cake springs lower back while touched lightly in middle. Cool cake on wire racks.
- Beat cream with 2 tablespoons of sugar till stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.
Notes :
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