1/2 c Boiling water
1/2 c Cocoa
2/3 c Butter; or margarine
1 3/4 c Sugar; granulated
2 Eggs
1 ts Vanilla extract
2 1/2 c Cake flour; sifted
1 1/2 ts Baking soda
1/2 ts Salt
1 c Sour cream
1 oz Unsweetened chocolate
For garnish Chocolate-dipped str -awberries Mint leaves; for garnish Filling: 1/4 c Flaked coconut; optional
1/4 c Nuts; chopped; toasted
Fluffy cocoa frosting: 4 1/2 c Confectioners’ sugar
1/2 c Cocoa
1/2 c Butter or margarine;
-softened 5 tb Half-and-half; or milk
1 ts Vanilla extract
Chocolate-dipped- Strawberries- 1/2 c Semisweet chocolate chips
1 ts Shortening
10 Fresh strawberries; (10 to
-12) Recipe by: Chocolate Collection from Cooking Class Maga Preheat oven to 350~. Grease two 9-inch round cake pans. Add 2-3 teaspoons flour to each pan. Gently tap side of pan to evenly coat bottom and side of pan with flour. Invert pan and gently tap bottom of pan to remove excess flour. Gradually add water to cocoa, stirring until well blended; cool slightly. See part 2. —–