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Scotch Chocolate Cake Squares Recipe
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Cup (32 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||1 Pound|
|Flaked coconut||2 Cup (32 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 8374 Calories from Fat 3489
% Daily Value*
Total Fat 409 g629.8%
Saturated Fat 150.5 g752.7%
Trans Fat 13.5 g
Cholesterol 432 mg
Sodium 2616.3 mg109%
Total Carbohydrates 1152 g384.1%
Dietary Fiber 71.9 g287.5%
Sugars 862.1 g
Protein 80 g160.7%
Vitamin A 90.8% Vitamin C 6.8%
Calcium 37.6% Iron 125.1%
*Based on a 2000 Calorie diet
Into large bowl, sift flour with granulated sugar and salt; set aside.
Grease a 13-by-9-by-2-inch baking pan.
In small saucepan, combine 1/2 cup margarine, the shortening, 1/4 cup cocoa, and 1 cup water; bring to boiling.
Pour over flour mixture.
Add eggs, buttermilk, soda, cinnamon, and 1 teaspoon vanilla; with portable electric mixer, beat just until smooth.
Immediately pour into prepared pan.
Bake 40 to 45 minutes, or until surface springs back when gently pressed with fingertip.
Meanwhile, make Icing: In medium saucepan, combine margarine, cocoa, and milk; bring just to boiling.
Remove from heat.
Add sugar and vanilla; with spoon, beat until smooth.
Stir in coconut and nuts.
Spread over hot cake as soon as it is removed from oven.
Cool in pan on wire rack.
Cut into squares.
Makes 15 servings.