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Ingredients Jump to Instructions ↓

  1. 4 oz 113g Sweet chocolate - (German )

  2. 1/2 cup 118ml Boiling water

  3. 1 cup 198g / 7oz Butter

  4. 2 cups 396g / 13oz Sugar

  5. 4 Eggs - separated

  6. 1 teaspoon 5ml Vanilla

  7. 2 cups 125g / 4.4oz All-purpose flour

  8. 1 teaspoon 5ml Baking soda

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1 cup 237ml Buttermilk Coconut Pecan Frosting

  11. 12 oz 340g Can 1 1/2 cups 297g / 10oz Sugar

  12. 4 Egg yolks

  13. 3/4 cup 148g / 5 1/5oz Butter

  14. 1 1/2 teaspoons 7 1/2ml Vanilla

  15. 2 cups 186g / 6.6oz Coconut flakes

  16. 1 1/2 cups 219g / 7.7oz Pecans - chopped Evaporated milk Slightly beaten

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with butter milk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350F for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut flakes and pecans -- chopped. Cool until thick enough to spread. Makes 4-1/4 cups frosting.

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