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Fuzzy Baby Chick Cake Recipe

Fuzzy Baby Chick Cake Recipe

Yield: 1 Cake
Recipe by luhu.jp

Ingredients:
2 1/2 cup: All-purpose flour,
1 1/2 cup: Sugar,
1/2 cup: Cocoa,
1 1/2 tsp: Baking soda,
1/2 tsp: Salt,
2 tsp: Powdered instant coffee,
1 cup: Hot Water,
1/2 cup: Butter or marg., melted
2: Eggs, slightly beaten
2 tsp: Vanilla extract,
1 1/2 cup: Semi-sweet choc. chips, div.
Vanilla frosting,
2 3/4 cup: 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.


Source from luhu.jp

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