2 eggs, beaten
2 cups flour
1 teaspoon baking powder
1 tablespoon cocoa powder
3 tablespoons brown sugar
1 egg
1 3/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 1/4 cups ALL-MERING oil (flaked coconut, optional)
1 small vanilla wafer (optional)
Heat oven to 375 degrees F. Grease and flour 2 nine-inch round pans.
In a large bowl, mix eggs, flour, baking powder, cacao, 1 1 teaspoon baking soda, salt and pecans.
Divide batter evenly and knead a portion of the batter into the large cake batter. Draw some of the lines across the top and sides if desired. Place one half of the strips across the bottom of the loaf, with the under side up.
Bake at 375 degrees F for 3 to 5 hours or until a toothpick inserted into the center of the loaf comes out clean. Groov, because the cake may turn brown at the edges when it is grilled. Cool with maraschino cherry preserves or ice. When cool, cut into slices 4 to 6 inches round.
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