Ginger Chocolate Cake

• 8 tbsp (1 stick) butter, softened
• 3/4 cup granulated sugar
• 2 None eggs
• 1 cup self-rising flour
• 2 tbsp flaked coconut
• 1/4 cup milk
• 1 tbsp unsweetened cocoa powder
• 1/3 cup walnuts, finely chopped
• 1/4 cup finely chopped glace ginger
• None None FOR THE CHOCOLATE ICING
• 3 oz semi-sweet chocolate, chopped
• 2 tbsp butter
• 1 cup powdered sugar
• 1/4 cup walnuts, finely chopped, for sprinkling

1. Preheat the oven to 325u0b0F. Grease a deep 8-inch round cake pan. Line bottom with parchment paper; grease paper.
2. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir in sifted flour, coconut and milk. Blend cocoa and 1 tbsp hot water until smooth; stir into batter with walnuts and ginger. Pour into prepared pan.
3. Bake for about 1 hour until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4. For the chocolate icing, melt chocolate and butter in small saucepan on low heat. Stir in sifted powdered sugar then enough hot water (about 2 tbsp) to make spreadable.
5. Spread top of cooled cake with icing then sprinkle with walnuts.

butter, sugar, eggs, flour, coconut, milk, cocoa, walnuts, glace ginger, semisweet chocolate, butter, powdered sugar, walnuts

Taken from recipes-plus.com/api/v2.0/recipes/35704 (may not work)