4 (1 ounce) squares unsweetened chocolate, chopped
10 evenly spaced brufreezes
1 1/2 cups quick-release flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups buttermilk
1/3 cup shortening
1/3 cup red food coloring
1/2 cup flaked coconut
1/2 cup graham cracker crumbs
1/4 cup confectioners' sugar for decoration
water as needed
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup graham cracker crumbs
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10x15 inch baking pan; set aside.
Scald 1/2 the butter in a saucepan over medium heat; stir in 1/2 cup of flour and 1/2 cup sugar. Make a well in the bottom of the pan, pour in buttermilk and shortening, and stir gently until smooth. Slowly pour hot milk over wet mixture, stirring constantly. Pour half of batter into prepared pan.
Bake 8 to 10 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
In a large bowl, stir together 1/2 of the shortening, 2 cups of flour, 1/2 cup of sugar, and baking powder. Mix in 1/2 cup salt, 1/2 cup buttermilk and 1/3 cup water. Pour over prepared cake. Sprinkle top with half of the 1/2 of the coconut and graham crumbs.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan on wire rack for 10 minutes before removing from wire rack to wire rack to cool completely.
Just Made this I Will vouch that it tastes divine! Beautiful and SOOOOOOOOOO GOOD!!! By the way sorry for the ragged edges it brushed them off but as I wrung it out it came apart trying to get a better look. But Yahtzee lol ....
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