Coconut Crunch-Topped Chocolate Cake

Ingredients:

1-1/2 cups all-purpose flour

1 cup sugar

1/4 cup HERSHEY'S Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/4 cup plus 2 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

BROILED TOPPING(recipe follows)



Directions:

1. Heat oven to 350.  Grease and flour 8-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large

bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk

just until batter is smooth and ingredients are well blended. Pour

batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center

comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm

cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3

minutes or until top is bubbly and golden brown. Remove from oven.

Cool completely in pan on wire rack. 9 servings.


Broiled Topping:
1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk

Stir together all ingredients in small bowl until well blended. About

1 cup topping.






BROILED TOPPING



1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk



Stir together all ingredients in small bowl until well blended. About

1 cup topping.

Zella Lane's 2 Week Bran Muffins

• 
  
• 1 cup (227g) boiling water
• 1 cup (71g) bran cereal (buds or twigs); or 1 3/4 cups (71g) bran flakes
• 1/2 cup (99g) vegetable oil
• 2 1/2 cups (301g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 to 1 1/2 cups cup (170g to 255g) raisins or currants
• 2 large eggs
• 2 cups (454g) buttermilk
• 1 1/4 cups (248g) sugar
• 2 cups (142g) bran cereal (buds or twigs); or 3 1/2 cups (142g) bran flakes

Instructions

In a small mixing bowl, pour the boiling water over the 1 cup of cereal. Allow the mixture to cool to lukewarm, about 45 minutes.

1. While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins or currants. Set it aside.
2. Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
3. Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture.
4. Stir in the dry cereal.
5. Finally, add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
6. Preheat your oven to 375°F. Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once.
7. Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
8. Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.
9. Remove from the oven, and tip the muffins in the pan to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
10. To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
11. Yield: 18 standard muffins, or 45 mini muffins.
12. Recipe from: kingarthurflour.com
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