Scotch Chocolate Cake

For the cake:
In a microwaveable bowl, heat the butter, water and cocoa until boiling. Heat for a minute or so at a time, and stop when it’s boiling. Add the sugar and flour, and mix well. Add the eggs, buttermilk, soda and vanilla, and mix well.

Pour into a greased 9 x 13 or 2 greased round cake pans. The 9 x 13 is infinitely easier to ice. But the round cake is more beautiful. It’s your call.

Bake at 350 degrees F for 30 minutes or until a tester stuck into the middle of the cake comes out clean.

While the cake is baking, make the icing:

In a large microwaveable bowl, heat the butter, cocoa, and milk until boiling. Heat for a minute or so at a time, and stop when it’s boiling. Add the confectioner’s sugar, vanilla, nuts and coconut.

When your cake is done, remove it from the oven, let it sit for just a couple of minutes…and ice it right away while it’s still hot. (Obviously, you’ll want to first remove the cakes from the pans if you’re making a layer cake. Otherwise, just leave it in the 9 x 13 and ice it in the pan.) The application of the icing while the cake is hot seals in the freshness. It really won’t be the same if you ice it after the cake is cool.

It keeps for a while, but is best within 2 days. Serves 10.