Chocolate Cucuzza Cake



  1. CAKE
  2. 1/2 cup butter, softened
  3. 1/2 cup vegetable oil
  4. 1 3/4 cups sugar
  5. 2 eggs
  6. 2 teaspoons pure vanilla extract
  7. 2 1/2 cups all-purpose flour
  8. 1/4 cup baking cocoa
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon baking powder
  11. 1/2 teaspoon cinnamon
  12. 1/4 teaspoon ground cloves
  13. 1/2 cup buttermilk
  14. 2 cups shredded cucuzza (Seen note below)
  16. 6 tablespoons butter, softened
  17. 2/3 cup packed brown sugar
  18. 1 cup sweetened coconut
  19. 1/2 cup chopped pecans
  20. 1/4 cup milk


  1. Preheat oven to 325°F.
  2. In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
  3. Add eggs, one at a time beating well after each addition.
  4. Add vanilla and beat well.
  5. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
  6. Add dry ingredients to the creamed mixture, alternately with buttermilk.
  7. Stir in shredded cucuzza.
  8. Pour batter into a greased 13X9-inch baking pan.
  9. 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.
  10. Allow cake to cool on a wire rack for about 10 minutes.
  11. Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
  12. Spread over warm cake.
  13. Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
  14. Cool cake completely before serving.
  15. ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.