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Date Posted: 01:00:14 10/24/02 Thu
Author: s
Subject: Heavenly Chocolate Cake

3 1/3 cups sifted cake flour
2 heaping teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup shortening
8 ounces Nestle Choco Bake
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups buttermilk
1 cup very hot French roast coffee or 1 cup boiling water
1 cup flaked coconut
1 cup chopped pecans,toasted
French cream frosting:
2 cups milk
1/3 cup sugar
1/3 cup cornstarch
1/2 cup shortening
1/2 cup butter
1 cup powdered sugar
1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees.Prepare 3 (9-inch) round cake pans. Sift
together flour,baking soda,salt,cinnamon and nutmeg;set aside.
Cream together shortening,Choco Bake,sugar,eggs and vanilla in a
large mixing bowl until light and fluffy.In a small bowl stir
together buttermilk and coffee.Mix dry and wet ingredients
alternately into creamed shortening mixture until smooth. Pour batter
into pans and bake for 30 to 35 minutes,or until done.

Invert onto wire racks to cool.

To make frosting,put milk,sugar and cornstarch in a saucepan and
cook,stirring constantly,until thick.Cool completely.Then cream
together shortening,butter and powdered sugar.Beat in cooked
mixture until white and fluffy.Add vanilla.Frost cooled cake
between layers,using about half of the coconut and pecans between
each layer.Save a tablespoon or two for garnish,if desired.

Yield:12 servings

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