1 Picture
Ingredients
- Frosting:
- 1 pkg (4 oz.) Baker's German's Sweet Chocolate
- 1/2 cup water
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) butter, soften
- 2 cups sugar
- 4 eggs, separated
- 1 tsp vanilla
- 1 cup buttermilk (if you don't have buttermilk, just add 1 tbsp lemon juice or vinegar to 1 cup milk; let stand 10 min)
- 4 egg yolks
- 1 can evaporated milk
- 1 1/2 tsp vanilla
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) butter or margarine
- 1 pkg Bakers's Angel Flake Coconut (about 2 2/3 cups)
- 1 1/2 cup Planter's chopped pecans.
Details
Preparation
Step 1
Preheat oven to 350 degree F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwaveable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on med. speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in a small bow with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 min.; remove layers from pans to wire racks. discard wax paper. Cool cake layers completely.
Frosting:
Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
Review this recipe