Chocolate Buttermilk Cake With Coconut Frosting

• Crisco Original No-Stick Cooking Spray
• 2 cups Pillsbury BEST All Purpose Flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup Crisco(R) Unrefined Organic Coconut Oil
• 1/2 cup buttermilk
• 2 large eggs lightly beaten
• 2 teaspoons vanilla extract
• 1 cup boiling water
• frosting Coconut

1. HEAT oven to 350u0b0F. Coat 2 (9-inch) round cake pans or a 13 x 9-inch baking pan with no-stick cooking spray.
2. COMBINE flour, sugar, cocoa powder, baking soda and salt in large bowl. Add oil, buttermilk, eggs and vanilla. Beat 2 minutes on medium speed with mixer. Stir in water until blended. Pour into prepared pans.
3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Remove from pans. Cool completely. Frost as desired with coconut frosting. Cover and store at room temperature.

spray, flour, sugar, cocoa, baking soda, salt, coconut oil, buttermilk, eggs, vanilla, boiling water, frosting coconut

Taken from www.yummly.com/recipe/Chocolate-Buttermilk-Cake-with-Coconut-Frosting-1173830 (may not work)