Chocolate Can Cake
Yield
12 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
chocolate syrup
canned |
|
| 1 | can |
sugar
|
*
|
| 1 | can |
all-purpose flour
|
*
|
| ¾ | can |
vegetable oil
|
*
|
| 1 | can |
coconut
|
*
|
| 1 | can |
pecans
chopped |
*
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
chocolate syrup
canned |
|
| 1 | can |
sugar
|
*
|
| 1 | can |
all-purpose flour
|
*
|
| 0.8 | can |
vegetable oil
|
*
|
| 1 | can |
coconut
|
*
|
| 1 | can |
pecans
chopped |
*
|
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
Directions
Using a large mixing bowl, empty contents of syrup can into the bowl.
Use the can as a measure for the next 5 ingredients.
Add eggs, vanilla, salt and mix well.
Pour into ungreased 13 x 9 x 2 inch metal baking dish .
Bake at 350℉ (180℃) F for approximately 40 minutes. Cool.
