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Fuzzy Baby Chick Cake

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Cake Desserts Easter

Ingredients:

  • 2 1/2 c All-purpose flour
  • 1 1/2 c Sugar
  • 1/2 c Cocoa
  • 1 1/2 ts Baking soda
  • 1/2 ts Salt
  • 2 ts Powdered instant coffee
  • 1 c Hot Water
  • 1/2 c Butter or marg., melted
  • 2 Eggs, slightly beaten
  • 2 ts Vanilla extract
  • 1 1/2 c Semi-sweet choc. chips, div.
  • Vanilla frosting
  • 2 3/4 c Sweetened coconut flakes
  • Divided (2 1/4 c. yellow,
  • 1/2 c. orange)*
  • Food coloring

Directions:

Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Dissolve instant coffee in water; stir into flour mixture with butter, eggs and vanilla. Stir until smooth. Set aside 1 choc. chip; stir in remaining chips. Spread batter into prepared pans. Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire racks. Cool completely. Frost cake with vanilla or yellow-and orange-tinted vanilla frosting. Press yellow-tinted coconut onto chick body and orange-tinted coconut onto beak and foot. Place reserved chip point side down for eye. Garnish as desired.
 
* To tint coconut: In small bowl, combine 1/2 tsp. water & a few drops of color. With fork, toss until evenly tinted. Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar 26, 98