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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1 (4 ounce) package baker german sweet chocolate |
1/2 cup water |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup margarine or 1 cup butter, softened |
2 cups sugar |
4 egg yolks |
1 teaspoon vanilla |
1 cup buttermilk |
4 egg whites |
1 1/2 cups evaporated milk (12 oz. can) |
1 1/2 cups sugar |
4 egg yolks, slightly beaten |
3/4 cup margarine or 3/4 cup butter |
1 1/2 teaspoons vanilla |
2 cups bakers angel flake coconut |
1 1/2 cups pecans, chopped |
Directions:
1. Heat oven to 350 degrees and line bottoms of 3 9-inch pans with waxed paper.
2. Microwave chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted.
3. Stir until chocolate is completely melted.
4. Mix flour with baking soda and salt; set aside.
5. Beat margarine and sugar until light and fluffy.
6. Add egg yolks, one at a time, beating well after each addition.
7. Stir in melted chocolate and vanilla.
8. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
9. Beat egg white until they form stiff peaks.
10. Gently stir into batter.
11. Pour batter into prepared pans.
12. Bake for 30 minutes or until cake springs back when lightly touched.
13. Remove from oven, immediately run spatula between cake and sides of pans.
14. Cool in pans 15 minutes.
15. Remove from pans; peel off waxed paper.
16. Cool on wire racks.
17. Spread Coconut-Pecan Frosting between layers and over top of cake.
18. Coconut-Pecan Frosting: Combine milk, sugar, egg yolks, margarine or butter and vanilla in saucepan.
19. Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes.
20. Remove from heat.
21. Stir in 2 cups Bakers Angel Flake Coconut and chopped pecans.
22. Beat until cool and of spreading consistency.
23. Makes about 4 1/4 cups.
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