The Pioneer Woman Tasty Kitchen
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Scotch Chocolate Cake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A moist, chocolatey cake topped with a decadent coconut and pecan icing!

Ingredients

  • FOR THE CAKE:
  • 2 sticks Butter
  • 1 cup Water
  • ¼ cups Cocoa Powder
  • 2 cups Sugar
  • 2 cups Flour
  • 2 whole Eggs, Beaten
  • ½ cups Buttermilk
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE ICING:
  • 1 stick Butter
  • ¼ cups Cocoa Powder
  • 6 Tablespoons Milk
  • 3-½ cups Confectioners Sugar
  • 1 teaspoon Vanilla
  • 1 cup Pecans, Chopped
  • 1 cup Coconut (optional)

Preparation

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.

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Profile photo of Tami

Tami on 6.16.2012

This was a hit with the male crowd at an event this evening. One comment from the one male that didn’t like it was that it was “too gooey”. I didn’t add the optional coconut on my husband’s advice that it would most likely make it “too sweet” and I’m glad I followed that because he would have been right! I think the flavor of the icing kind of overwhelms the cake but it wasn’t that bad and as I said, lots of raves from those who did enjoy it.

Might be an interesting cake to try with a rum or beer in the frosting mix and it would still be very popular with the male crowd for a chocolate cake. ;-)

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