Ingredients
- 1 package Baker’s Sweet Chocolate
- 1 cup butter
- 1/2 cup water
- 2 cups sugar
- 2 cups flour
- 4 eggs, divided
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup buttermilk
Preparation
Step 1
Heat chocolate and ½ water in a saucepan on very low heat and stir until chocolate is melted and mixture is smooth. Mix flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer 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 after each addition until smooth.
Beat egg white in another bowl on high until stiff peaks form. Gently stir into batter. Pour into 3 parchment paper lined 9 inch rounds. Bake at 350F for 30 minutes or until cake springs back slightly when touched in the middle. Immediately run spatula between cakes and sided of pan. Cool 15 minutes; remove from pan and cool completely on wire racks.
Coconut Pecan Frosting
1 can evaporated milk
1 ½ tsp vanilla
1 ½ cups sugar
1- 7 oz package baker’s coconut
¾ cup butter
1 ½ cup chopped pecans
4 egg yolks, slightly beaten
Mix milk, sugar butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thicken and golden brown. Remove from heat.
Stir in coconut and pecans, Cool to room temperature and spreading consistency.