Ingredients: |
Ingredients: 1 pkg (4oz) Baker's German's Sweet Chocolate
½ cup water
2 cups flour
1 tsp baking soda
¼ tsp salt
1 cup butter, softened
2 cups sugar
4 eggs, separated (chill egg whites until ready to be used)
1 tsp vanilla
1 cup buttermilk
Frosting:
1 can (12oz) evaporated milk 1 pkg (7oz) Baker's Angel Flake Coconut
1 ½ cup sugar 1 ½ cups chopped pecans
¾ cup butter
4 egg yolks, slightly beaten
1 ½ tsp vanilla
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Directions: |
Directions:Line bottoms of 3 (9 inch) round cake pans with parchment paper; grease sides of pans.
Microwave chocolate and water in large microwavable bowl on high for 1 1/2 to 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 a large bowl with electric mixer on medium speed 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 until well blended after each addition.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake at 350º for 30 minutes or until toothpick inserted into centers comes out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. Remove parchment paper. Cool completely on wire racks. Spread with Coconut-Pecan Filling and Frosting 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. Add coconut and pecans, mix well. Cool to room temperature and of desired spreading consistency. Use to fill and frost top 3 layer cake or 24 cupcakes. |
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