Cakes Chocolate: Chocolate Pumpkin by Recipe Cottage

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	Chocolate Pumpkin

		Chocolate Pumpkin Cake 2/3 cup unsweetened cocoa 1 cup quick-cooking oats 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1 cup unsalted margarine (2 sticks) 2 cups granulated sugar 4 eggs 1 teaspoon almond extract 1 can solid-pack pumpkin, (16 ounces) 8 oz can crushed pineapple, undrained 1/2 cup unsalted butter (1 stick) 1 cup packed dark brown sugar 1/2 cup light cream 1 1/2 cups shredded coconut 1 1/2 cups pecan halves Preheat the oven to 350 degrees F. Grease and lightly flour a 13 x 9-inch baking pan. To make the cake, mix together the flour, cocoa, oats, baking powder, soda, salt, cinnamon and cloves. Set aside. Beat together the margarine and sugar with an electric mixer in a large bowl until creamy. Beat in the eggs, one at a time, until all is well blended. Gradually beat in the almond extract, pumpkin and crushed pineapple. The mixture may look curdled at this point, but not to worry. With a wooden spoon, gradually stir in the flour mixture to make a smooth thick batter. Turn the batter into the prepared pan and bake the cake until just done in the center, 40 to 45 minutes. While the cake is baking, prepare the frosting: melt the butter in a saucepan over low heat. Add the brown sugar and cream and stir until smooth. Stir in the coconut and pecans. Remove from heat. Preheat the broiler. Spread the frosting evenly over the warm cake. Broil 3 to 4 inches from the heat until the frosting is golden and bubbling, 3 to 4 minutes. Let the cake cool to room temperature before cutting into squares.