Ingredients Jump to Instructions ↓

  1. 2 ounces German sweet chocolate, chopped

  2. 1/4 cup water

  3. 1/3 cup butter, softened

  4. 3/4 cup sugar

  5. 1/3 cup sugar blend

  6. 2 egg yolks

  7. 1 package (5 ounces) prune baby food

  8. 1 teaspoon vanilla extract

  9. 2-1/2 cups cake flour

  10. 1/4 cup baking cocoa

  11. 1 teaspoon baking soda

  12. 1/2 teaspoon salt

  13. 1 cup buttermilk

  14. 4 egg whites FROSTING:

  15. 2/3 cup sugar

  16. 3/4 cup plus 3 tablespoons reduced-fat evaporated milk, divided

  17. 2 egg yolks, beaten

  18. 5 tablespoons butter, cubed

  19. 3/4 cup flaked coconut, lightly toasted

  20. 3/4 teaspoon vanilla extract

  21. 1/4 cup finely chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. Coat three 9-in. round baking pans with cooking spray; line with waxed paper and coat the paper. Set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool. In a large bowl, beat the butter, sugar and sugar blend until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in the baby food, chocolate mixture and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 24-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Discard waxed paper. For frosting, in a Dutch oven, combine sugar and 3/4 cup milk. Bring to a rapid boil over medium heat. Boil for 5-6 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally. Gradually whisk in yolks. Cook and stir over medium-low heat for 8-12 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut and vanilla. Cool to room temperature. Place one cake layer on a serving plate; spread with a third of the frosting. Top with a second cake layer, another third of the frosting and the third cake layer. Stir pecans into remaining frosting; spread over top layer. Refrigerate leftovers. Yield: 16 servings.


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