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Nasser's TOP-SILK Chocolate Cake Recipe


3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon baking powder/salt

3/4 cup butter, softened

1 cup milk

1 egg

1 cup white sugar

1 cup chopped almonds

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1 1/2 cups flaked coconut


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) Bundt pans.

Start by sifting together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream together the butter, sugar, salt, baking powder/salt and milk until light and fluffy. Beat in egg, 1/4 cup at a time, mixing well after each addition. Combine the flour, coffee and sugar; stir into creamed mixture. Stir in almonds, white vinegar, vanilla extract, coconut and 1 cup coconut. Drop by rounded spoonfuls onto ungreased Bundt pans.

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Cool in pan for 10 minutes, then remove from pan and set aside. When cool, store in refrigerator.