Chocolate Cucuzza Cake - cooking recipe

Ingredients

CAKE
1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded cucuzza (Seen note below)
FROSTING
6 tablespoons butter, softened
2/3 cup packed brown sugar
1 cup sweetened coconut
1/2 cup chopped pecans
1/4 cup milk

Preparation

Preheat oven to 325\u00b0F.
In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
Add eggs, one at a time beating well after each addition.
Add vanilla and beat well.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
Add dry ingredients to the creamed mixture, alternately with buttermilk.
Stir in shredded cucuzza.
Pour batter into a greased 13X9-inch baking pan.
Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
Allow cake to cool on a wire rack for about 10 minutes.
Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
Spread over warm cake.
Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
Cool cake completely before serving.
~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.