Jewish Chocolate Cake

Ingredients
Serves 8-10 - Preparation time 20 minutes
Preheat oven to 350° - Cooking time: 55 minutes

Cake:
(1) cup softened butter
(1) cup sugar
(3) tablespoon unsweetened cocoa powder
(3) eggs
(1) teaspoon vanilla extract
(1) cup flour
(¼) teaspoon salt

Topping:
(1) cup shredded coconut
(1) cup chopped pecans
(1) – 14 ounces can sweetened condensed milk

Cocoa Glaze:
(1) tablespoon melted butter
(2) tablespoon unsweetened cocoa powder
(¾) cup confectioner’s sugar
(1–2) tablespoons milk
(¼) teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease and lightly flour a 9-inch springform pan. Beat butter, sugar, and cocoa with an electric mixer on medium speed until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla, flour and salt, beat until combined. Spread batter evenly in the springform pan. Bake 25 minutes. Remove warm cake from oven and sprinkle with coconut and pecans. Pour over the sweetened condensed milk. Return the topped cake to the oven baking 20 to 25 minutes or until tester comes out clean. Let cool on a wire rack. Carefully release the springform pan (note – using a parchment round at the bottom of the pan helps significantly with release). Whisk together cocoa glaze, drizzle around the edges of cooled cake. Serve in small wedges.