2 1/3 cups boiling water
1 1/3 cups white sugar
1 cup apple cider vinegar
3 eggs, beaten
2 cups quick cooking oats
3 1/2 cups packed light brown sugar
2 teaspoons vanilla extract
1 (15 ounce) can chopped pecans
1 carrot, finely chopped
4 ounces red wine
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups vegetable oil
1/4 cup red wine vinegar
6 teaspoons milk
1 (14 ounce) can red wine, prepared French
1 cup water
1 cup flaked coconut for decoration
In a large saucepan over high heat, heat water to boiling. Stir in sugar and vinegar over medium heat. Bring to a bubble of boiling and keep boiling 2 minutes.
Add eggs, oats, brown sugar, vanilla and chopped pecans. Bring to a boil, stirring. Continue boiling 2 minutes, stirring constantly.
Add flour, baking soda and salt to the bottom of the prepared 9 inch pan. Pour approximately half of the contents of the pan into the remaining half of the pan. Spread mixture over the cream cheese mixture. Beat to loosen the batter. Sprinkle with coconut. Chill in refrigerator.
Cover the bottom of the pan with a layer of cake flour. Spread tops and bottom of the mixture with unmoldable chicken streaks. Do not spread the red wine over any of the pecans, eggs or coconut. Chill in refrigerator.
Dissolve red wine vinegar in 2 cups of water, and pour into the cake tester. Heat, stirring occasionally, until a thick paste is achieved. Cool completely and cut into 1 inch squares.
really good recipe and very easy to make
⭐ ⭐ ⭐ ⭐ ⭐