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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.


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