Tickled-Pink Chocolate Praline Cake
Easy · 16 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 c cocoa powder, sifted
- 1 c chocolate chips
- 2 1/2 c flour
- 2 t baking soda
- 4 large eggs
- 2 1/2 t almond extract, divided
- 2 c packed brown sugar
- 3/4 c vegetable oil
- 1 c sour cream
- 1 pkg (8oz.)
- toffee bits
- 1 c toasted sliced almonds, chopped
- 2 c shredded coconut, divided
- Pink/red liquid food coloring
- 2 cups sifted powdered sugar
- 3 T milk
Instructions
- Heat oven to 325 degrees. Grease 14-cup bundt pan. In bowl, combine cocoa powder, chocolate chips and 1 cup boiling water. Let sit 5 minutes or until chocolate chips are softened; stir until smooth. In separate bowl, whisk flour, baking soda and 1 t salt.
- Using mixer on medium-high, beat eggs, 2 t almond extract and brown sugar 2 minutes or light and fluffy, scraping down sides of bowl as needed. Reduce speed to medium-low; beat in oil and chocolate chip mixture.
- Starting and ending with flour mixture, in batches, alternately beat in flour mixture and sour cream. Add toffee bits, almonds and 1/2 c coconut. Beat 30 seconds. Pour batter into pan. Bake 50 minutes or until done. Let cool in pan 15 minutes. Invert cake onto wire cooling rack. Let cool completely.
- In bowl, combine 1/2 c water and enough food coloring to create desired shade of pink. Stir in 1 1/2 c coconut until evenly coated. Drain, squeezing out excess water. Spread coconut on paper towel-lined baking sheet. Let dry.
- In bowl, whisk together powdered sugar, 1/2 t almond extract and milk to create a thick glaze, adding additional milk if needed. Drizzle cake with glaze. Top cake with a circle of pink coconut.
Tags: pepperplate-import