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Receta Fuzzy Baby Chick Cake

Name: Fuzzy Baby Chick Cake
Ingredients: 2 1/2 c. All-purpose flour; 1 1/2 c. Sugar; 1/2 c. Cocoa; 1 1/2 tsp Baking soda; 1/2 tsp Salt; 2 tsp Powdered instant coffee; 1 c. Warm Water; 1/2 c. Butter or possibly marg., melted; 2 x Large eggs, slightly beaten; 2 tsp 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

de Global Cookbook

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Ingredientes

2 1/2 c. All-purpose flour
1 1/2 c. Sugar
1/2 c. Cocoa
1 1/2 tsp Baking soda
1/2 tsp Salt
2 tsp Powdered instant coffee
1 c. Warm Water
1/2 c. Butter or possibly marg., melted
2 x Large eggs, slightly beaten
2 tsp 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

Direcciones

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 mix with butter, Large eggs and vanilla. Stir till smooth. Set aside 1 choc. chip; stir in remaining chips. Spread batter into prepared pans. Bake 20 to 25 min or possibly till cake springs back when touched lightly in center. Cold 10 min; remove from pan to wire racks. Cold completely. Frost cake with vanilla or possibly 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 teaspoon water & a few drops of color. With fork, toss till proportionately tinted.