DESCRIPTION
Uncle Rigdon spent many an hour slaving away in the kitchen to perfect this delicious recipe - and now you can benefit from his tireless effort!

Yields: N/A
Prep Time: N/A
Cook Time: N/A

INGREDIENTS

Cake:
2 large eggs
2 cups of sugar
1/2 teaspoon of salt
1 tablespoon of butter
1/2 cup of vegetable oil
2 heaping tablespoons of cocoa powder (unsweetened)
1/2 cup of buttermilk
1 teaspoon of baking soda
1 tablespoon vanilla extract
2 cups of sifted flour
1 cup of boiling water
Pre-heat oven to 350° "Dees Grees"

Mixing:
Mix ingredients in order given. Add boiling water last. Bake in one greased, and lightly floured, Bundt cake pan (Teflon preferred), at 350° "Dees Grees" for 35-45 minutes, or until a sharp knife inserted in the middle comes out almost clean.

Topping:
1/2 cup butter, melted
1/4 teaspoon salt
1 (16 ounce) box of light brown sugar
1 cup of shredded coconut
1 cup of sweetened coconut
1 cup of chopped pecans
1 (5 oz) can of evaporated milk
2 tablespoons of vanilla extract

DIRECTIONS

Melt butter, add brown sugar, coconut, nuts, milk and vanilla. Mix well. Heat on stove until "bubbly." Wait until the cake has cooled for 15-20 minutes before spreading topping. Pour into center of Bundt cake and let "ooze" over the rest of the cake. Make sure you put on a plate big enough to handle the spill-over. Let cool for a while, then go crazy with this scrumptious Dees-sert!!!