Halloween Kitty Cake

Ingredients

• 1 cup agave nectar 
• 0.7 cup cocoa powder 
• 1 teaspoon double-acting baking powder 
• 1 tablespoon baking soda 
• 0.5 cup butter 
• 3  egg yolk 
• 2  eggs beaten
• 1 cup evaporated milk 
• 2 cups flour all-purpose
• 1.5 cups pecans chopped
• 1 teaspoon salt 
• 0.5 cup shortening 
• 2 cups sugar 
• 2 cups coconut sweetened flaked
• 1 teaspoon vanilla extract 
• 2 cups water boiling

Equipment

• bowl
• sauce pan
• oven
• baking pan
• cutting board

Directions

1. In a large bowl, blend together sugar, shortening and eggs.
2. Add flour, salt, baking powder and baking soda; beat well.
3. Add cocoa, water and vanilla; pour into a greased 13" x 9" baking pan.
4. Bake at 350 degrees for 25 to 30 minutes, until cake tests done; cool. To make kitty-shaped cake, enlarge patterns, page 203 of cookbook, and cut out.
5. Lay patterns on cake and cut around shapes.
6. Place pieces on a large platter or cutting board and frost with Coconutty Pecan Frosting.
7. Add pecan halves for eyes, ears and nose.
8. Add coconut shreds for whiskers.
9. In a saucepan over medium-low heat, combine all ingredients except coconut and pecans. Cook for about 12 minutes until thickened, stirring constantly.
10. Remove from heat. Stir in coconut and pecans; beat until cool. Makes about 6 cups.