2 c Whole wheat flour
1 1/2 c Sugar
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
3 Eggs
3/4 c Buttermilk
1/2 c Cocoa
1/2 c Oil
2 ts Vanilla extract
2 1/2 c Apricots; peaches, plums
Or nectarines; chopped Fresh or dried 1/4 c Walnuts; chopped
1 c Flaked coconut
1 c Raisins
—–glaze—– 2/3 c Sugar
1/3 c Buttermilk
1/4 ts Baking soda
1/2 ts Vanilla extract
1/3 c Butter
2 tb Corn syrup
Grease 9×13-inch pan. Combine flour, sugar, soda, salt and cinnamon; set aside. Beat together eggs, buttermilk, cocoa, oil and vanilla. Add flour mixture and beat well, if mixture gets too thick add extra buttermilk. Stir in remaining ingredients and pour into prepared pan. Bake 350~ for 45 minutes. Glaze. Combine ingredients, except vanilla, in 2-quart saucepan; bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat and add vanilla. Poke entire surface of cake with toothpick. Pour glaze slowly over top and let cool completely. —–