Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | -boiling water |
| 1 \N | (4oz.) bar sweet cooking chocolate |
| 1 cup | Butter |
| 2 cups | Sugar |
| 4 \N | Eggs;separated |
| 1 teaspoon | Vanilla |
| 2½ cup | Cake flour |
| 1 teaspoon | Baking soda salt |
| 1 cup | Buttermilk |
| 1 cup | Evaporated milk |
| 1 cup | Sugar |
| 3 \N | Egg yolks |
| ½ cup | Butter |
| 1 teaspoon | Vanilla |
| 1⅓ cup | Flaked coconut |
| 1 cup | Pecans;chopped |
COCONUT-PECAN FROSTING
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.
"It's a guarantee to make your mouth water." Source: Jennifer Doyle, F-Cooking Posted by Bob Hogan on LuciferNet Cuisine