1/2 c -boiling water
1 (4oz.) bar sweet
– cooking chocolate
1 c Butter
2 c Sugar
4 Eggs;separated
1 ts Vanilla
2 1/2 c Cake flour
1 ts Baking soda
1/2 ts -salt
1 c Buttermilk
-COCONUT-PECAN FROSTING-
1 c Evaporated milk
1 c Sugar
3 Egg yolks
1/2 c Butter
1 ts Vanilla
1 1/3 c Flaked coconut
1 c Pecans;chopped
CAKE: Pour boiling water over chocolate in small bowl; stir until melted.
Set aside to cool. In large mixer bowl, cream butter and sugar until light
and fluffy; add egg yolks 1 at a time, beat after each addition. On low
speed beat in chocolate and sifted dry ingredients, beating whites. Divide
among 3 (8 or 9 inch) greased and floured cake pans or line greased pans
with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with
Coconut-Pecan Frosting. ICING:
Combine all but coconut and pecans in saucepan; cook and stir over medium
heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread
between and on top of cooled cake layers.
From
Yields
1 Servings