Ingredients: |
Ingredients: 1 pkg. (4 oz.) Baker's German Sweet Chocolate
1/2 c. water
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter or margarine, softened
2 c. sugar
4 eggs - separated
1 tsp. vanilla
1 c. buttermilk
Frosting:
1 (12 oz.) can evaporated milk
1 1/2 c. sugar
3/4 c. butter or margarine
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 pkg. (7 oz.) coconut (about 2 2/3 c.)
1 1/2 c. chopped pecans
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Directions: |
Directions:Line bottoms of 3 (9-inch) cake pans with wax paper; grease sides of pan. Microwave chocolate and water for 1-2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted. Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition. Beat egg whites in another large bowl until stiff peaks form. Gently stir into batter. Divide evenly into prepared pans. Bake at 350º until toothpick inserted into centers comes out clean. Immediately run spatula between cakes and sides of pans. Cool in pans 15 minutes. Remove cakes from pan and carefully peel off waxed paper. Cool completely. Frost between layers and on top of cake.
Frosting: Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat and add coconut and pecans. Mix well. Cool to room temperature. |
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