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Parve
Medium
1 Hour, 45 Minutes
Diets 
Looking to dress up your plain chocolate cake recipe? You MUST try this topping – it’s one of the most coveted Bake Sale items at the Small Wonders Bake Sale! For the actual cake you may use your favorite chocolate cake recipe. This is the one I love.
2 cups sugar
1 and 3/4 cups flour
3/4 cup cocoa
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup water
1/2 cup Gefen Oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups icing sugar
1 teaspoon vanilla extract
1/2 cup margarine (1 stick – not softened)
3/4 cup Gefen Cocoa
1/4 cup hot water
1 egg (straight from the refrigerator)
1/2 cup melted margarine (1 stick)
1 cup flaked or shredded sweetened coconut
1/2 cup Haddar Dark Brown Sugar
1 and 1/3 cups flour
Preheat oven to 350 degrees Fahrenheit. Grease two 8- or 9-inch round pans.
Mix all ingredients with electric mixer, adding the 1 cup of boiling water at the end by hand.
Pour the batter into the prepared pans.
Bake for 45 minutes.
Mix all ingredients with electric mixer and put in the fridge.
Preheat oven to 350 degrees Fahrenheit.
Mix the crunch ingredients in the pan you will bake it in. It’s best to use your hands to make a crumb mixture.
Bake uncovered for half an hour, tossing every five minutes.
Once the cakes have cooled, completely ice the bottom half. Cover with the second cake and continue to fully cover the cake with icing.
Once the cake is iced, take the crunch mixture and sprinkle over the entire top, letting the crumbs fall onto the platter as well, and cover the side of the cake with the crunch too.
You may have to actually stick the crunch onto the sides of the cake. The icing should hold on to most of it.
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