Yield: 1 servings
|½ cup||-boiling water|
|1 \N||(4oz.) bar sweet cooking chocolate|
|2½ cup||Cake flour|
|1 teaspoon||Baking soda salt|
|1 cup||Evaporated milk|
|3 \N||Egg yolks|
|1⅓ cup||Flaked coconut|
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.
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