Ingredients:
Cake
- 1 (4oz) package of Baker’s German’s
Sweet Baking Chocolate
- ½ cup water
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 eggs yolks
- 1 tablespoon vanilla
- 1 cup buttermilk
- 4 egg whites
Frosting
- 1 (12oz) can evaporated milk
- 1 ½ cups sugar
- 1 ½ stick butter
- 4 egg yolks slightly beaten
- 1 ½ teaspoon vanilla
- 1 (7oz) package of Baker’s Coconut
- 1 ½ cups chopped pecans
Directions:
Cake
- Preheat oven to 350°. Line bottom of
3 9-inch round cake pans with wax paper
- Microwave chocolate and water in a
large microwavable bowl on HIGH 1 ½ to 2minutes or until chocolate is
almost melted. Stirring halfway through heating time. 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 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 after each addition until smooth
- Beat eggs whites in another large
bowl with electric mixer on high speed until stiff peak forms
- Gently fold into batter
- Pour into cake pans
- Bake 30 minutes or until cake
springs back when lightly touched in center, immediately run spatula
between cakes and sides of pan.
- Cool 15 minutes. Remove from pans.
Cool Completely..
- Use a serrated knife to cut the cake
into layers before frosting.
TIP: When dividing the cake into layers, use Dental Floss.
Frosting
- Stir milk, sugar, butter, egg yolks,
and vanilla in large saucepan.
- Stirring constantly cook on medium
heat 12 minutes or until thickened and gold brown.
- Remove from heat.
- Stir in coconut and pecans. Cool to
room temperature.
- Spread over cake
