Cake:
2 cups sugar
4 cups white flour
1 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3 cups water
1/2 cup canola or vegetable oil
3 tbsp apple cider vinegar
2 tsp. vanilla extract
Icing:
1 cup soy milk
2 cups granulated sugar
2/3 cup margarine
2 tsp vanilla
2 cups shredded coconut
1 1/2 cups crushed pecans
2 tbsp rum
Cake:
1. Preheat oven to 350 degrees F.
2. In one mixing bowl, combine the flour, cocoa powder, baking
soda, baking powder, and salt and mix well.
3. In another bowl, combine the sugar, water, oil, vinegar,
and vanilla extract and mix.
4. Add the wet ingredients to the dry ingredients and mix
well.
5. Pour the batter equally into two lightly oiled cake pans.
(if you don't have two of the same size cake pan, just cook
one at a time in the same pan).
6. Bake for approximately 30 minutes, or until a toothpick
stuck into the middle of the cake comes out clean.
7. Remove the pans and cool completely before removing the
cakes from the baking pans. If the cakes are domed, not flat,
on top, pick the cake that is least domed and slice the dome
off with a knife, so that the cake is flat on top. Spread
1/3 of the icing on the top of the flat cake, place the other
cake on top of that one, and then spread the remaining icing
on top. Do not try to cover the sides with icing, cause it
won't work.
Icing:
1. Combine all except coconut and pecans in a saucepan and
cook over medium heat, stirring frequently, for about 15 minutes,
or until mixture thickens.
2. When the icing is the consistency of pancake batter, remove
from the heat and mix in the coconut and pecans. Let cool
before spreading on cake.
