Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

Cake:

• 4 ounces German’s Sweet Chocolate
• 1/2 cup boiling water
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk

Frosting:

• 12 ounces evaporated milk
• 1 1/2 cups sugar
• 3/4 cup butter
• 4 egg yolks, slightly beaten
• 1 1/2 teaspoons vanilla
• 7 ounces coconut flakes (about 2-2/3 cups)
• 1 1/2 cups chopped pecans

Directions:

For the Cake:

Preheat oven to 350 degrees. Line bottoms of 3 (9-inch) round cake pans with parchment paper; grease sides of pans.
Mix chocolate and boiling water; stir until chocolate is completely melted. Cool.
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 well after each addition.
Beat egg whites in separate small bowl with electric mixer on high speed until stiff peaks form. Gently fold into chocolate batter. Pour evenly into prepared pans.
Bake for 30 minutes or until toothpick inserted in centers comes out clean. Immediately run spatula around side between cakes and side of pans. Cool 15 minutes; remove from pans. Remove parchment paper. Cool completely on wire racks.

For the Frosting:

Mix milk, sugar, butter, and egg yolks in a large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add vanilla, coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
Frost in between the layers and the top of the cake.

Nutrition:

Substitutions:

Recipe courtesy of Nancy Boylan.