Ingredients
- 1 (4 ounce) packagesweet dark chocolate
- 1⁄2 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (12 ounce) can evaporated milk
- 1 1⁄2 cups sugar
- 3⁄4 cup butter
- 4 egg yolks, slightly beaten
- 1 1⁄2 teaspoons vanilla extract
- 1 (7 ounce) package shredded coconut (about 2-2/3 cups)
- 1 1⁄2 cups chopped pecans
Instructions
1 _ Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.2 _ Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
3 _ Stir until chocolate is completely melted.
4 _ Sift flour, baking soda and salt; set aside.
5 _ Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
6 _ Add egg yolks, 1 at a time, beating well after each addition.
7 _ Stir in chocolate and vanilla.
8 _ Add flour mixture alternately with buttermilk, beating well after each addition.
9 _ Beat egg whites with electric mixer on high speed until stiff peaks form.
10 _ Fold into your batter.
11 _ Pour evenly into prepared pans.
12 _ Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
13 _ Immediately run spatula between cakes and sides of pans.
14 _ Cool 15 minutes; remove from pans.
15 _ Remove wax paper and cool completely on wire racks.
For the frosting:
1 _ Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
2 _ Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
3 _ Remove from heat.
4 _ Stir in coconut and pecans.
5 _ Cool to room temperature and of spreading consistency.
6 _ Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.
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