Chocolate Cucuzza Cake

Total Time: 1 hr 8 mins Preparation Time: 15 mins Cook Time: 53 mins

Ingredients

• Servings: 15
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup buttermilk
• 2 cups shredded cucuzza (seen note below)
• 6 tablespoons butter, softened
• 2/3 cup packed brown sugar
• 1 cup sweetened coconut
• 1/2 cup chopped pecans
• 1/4 cup milk

Recipe

• 1 preheat oven to 325°f.
• 2 in a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
• 3 add eggs, one at a time beating well after each addition.
• 4 add vanilla and beat well.
• 5 in a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
• 6 add dry ingredients to the creamed mixture, alternately with buttermilk.
• 7 stir in shredded cucuzza.
• 8 pour batter into a greased 13x9-inch baking pan.
• 9 bake for 45-50 minutes until done. you can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. if it does, it's done.
• 10 allow cake to cool on a wire rack for about 10 minutes.
• 11 meanwhile, in a medium mixing bowl, combine all frosting ingredients.
• 12 spread over warm cake.
• 13 broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. be careful not to burn, it will broil fast!
• 14 cool cake completely before serving.
• 15 ~note~ you don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.