Recipe#4048

Title: Chocolate Pumpkin

From: P&S Gruenwald sitm@ne.infi.net 
 Newsgroups: rec.food.recipes 
 Subject: Pumpkin 
 Date: 17 Oct 1998 11:15:22 -0600 
 Message-ID: <3627D88B.332CFE7@ne.infi.net> 

2/3 cup unsweetened cocoa
 1 cup quick-cooking oats
 2 teaspoons baking powder
 1 teaspoon baking soda
 1/4 teaspoon salt
 1 tablespoon ground cinnamon
 1/2 teaspoon ground cloves
 1 cup unsalted margarine (2 sticks)
 2 cups granulated sugar
 4 eggs
 1 teaspoon almond extract
 1 can solid-pack pumpkin, (16 ounces)
 8 oz can crushed pineapple, undrained 
 1/2 cup unsalted butter (1 stick)
 1 cup packed dark brown sugar
 1/2 cup light cream
 1 1/2 cups shredded coconut
 1 1/2 cups pecan halves
 Preheat the oven to 350 degrees F. Grease and lightly flour a 13
 x 9-inch baking pan. To make the cake, mix together the flour,
 cocoa, oats, baking powder, soda, salt, cinnamon and cloves. Set
 aside. Beat together the margarine and sugar with an electric mixer
 in a large bowl until creamy. Beat in the eggs, one at a time,
 until all is well blended. Gradually beat in the almond extract,
 pumpkin and crushed pineapple. The mixture may look curdled at this
 point, but not to worry.  With a wooden spoon, gradually stir in
 the flour mixture to make a smooth thick batter. Turn the batter
 into the prepared pan and bake the cake until just done in the
 center, 40 to 45 minutes. While the cake is baking, prepare the
 frosting:  melt the butter in a saucepan over low heat. Add the
 brown sugar and cream and stir until smooth. Stir in the coconut
 and pecans. Remove from heat. Preheat the broiler. Spread the
 frosting evenly over the warm cake. Broil 3 to 4 inches from the
 heat until the frosting is golden and bubbling, 3 to 4 minutes.
 Let the cake cool to room temperature before cutting into squares.