Ingredients
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
Icing
2 tablespoons cornstarch
1 cup sugar
½ cup butter
1 cup boiling water
1 cup High Rock Farm chopped pecans
3½ ounces shredded coconut
Directions
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.
Icing
Recipe Courtesy Of
A Richard Teague recipe courtesy of Brenda Sutton, The Produce Lady. See more recipes at www.theproducelady.org
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