- 24
Ingredients
- Frosting:
- 4 oz. Baker's German Sweet Chocolate
- 3/4 c. butter
- 1-1/2 c. sugar
- 3 eggs
- 1 tsp vanilla
- 2 c. flour, divided
- 1 tsp. baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 4 egg yolks
- 1 12 oz can evaporated milk
- 1-1/2 tsp. vanilla
- 1-1/2 c. sugar
- 3/4 cup butter
- 2-2/3 cup (7 oz) Baker's Angel Flake coconut
- 1-1/2 chopped pecans
Preparation
Step 1
Prehaet oven to 350 degrees. Microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, mix well. Add eggs, one at a time, beating at low speed after each addition until well-blended. Add vanilla, mix well. Add 1/2 cups of flour, the baking soda and the salt; mix well. Add remaining 1-1/2 cups flour alternately with buttermilk; beating until well blended after each addition.
Pour into greased 13 X 9 inch pan.
Bake 50 minutes or until toothpick inserted in center comes out clean.
To make frosting:
Beat egg yolks and vanilla in large saucepan with wire whisk until well-blended. Add sugar and butter; cook on medium heat 12 minutes or until golden brown and thickened (I had better luck on medium high heat); stirring constantly. Remove from heat and add coconut and pecans; mix well. Cool to room temperature before spreading on cake.