Katie’s Chestnut Cake
- 2 cups sugar
- ¾ cup butter
- 1½ cups boiling water
- 2 cups High Rock Farm stone ground chestnut flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 6 beaten eggs
- 2 teaspoons vanilla
- 2 tablespoons cornstarch
- 1 cup sugar
- ½ cup butter
- 1 cup boiling water
- 1 cup High Rock Farm chopped pecans
- 3½ ounces shredded coconut
Pre-heat oven to 350 degrees F.
Put sugar and butter in a bowl. Add boiling water and stir to melt butter.
Sift chestnut flour, salt and baking soda into mixture. Blend thoroughly.
Add eggs and vanilla. Pour into 9-by-13-inch baking pan.
Bake for approximately 50 minutes or when a knife inserted into center comes out clean.
In a sauce pan, mix cornstarch and sugar.
Add butter and boiling water. Heat to a boil while stirring.
Add in chopped pecans and shredded coconut. Spread on cake.