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INGREDIENTS:
- 4 oz German sweet chocolate
- 2 cups sugar
- 1 cup softened butter
- 4 egg yolks
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 egg whites
- 1 cup white sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 3 egg beaten yolks
- 1 1/2 cut flaked coconut
- 1 cup chopped pecans
- 1/2 cup water
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
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DIRECTIONS:
- To Make the Cake: Heat over to 350 degrees F.
- Sift the baking soda, flour, and salt together.
- Heat water and the 4 oz of chocolate together in a small pan until melted
- In a large bowl, whip 1 cup of butter and 2 cups of sugar
- Beat in the 4 egg yolks, then the melted chocolate mixture and the vanilla extract
- Beat in the flour mixture and the buttermilk
- In a large mixing bowl, beat egg whites until whites hang from bowl sides. Fold 1/3 of the whites into the batter, and then, the remaing whites 1/3 at a time.
- Grease and flour three 9-nine inch round baking pans. Pour mixture into the 3 baking pans. Bake in the preheated oven for 30 minutes.
- Allow to cook for 15 minutes, then turn over each pan and remove the cake
- To Make the Filling: In a saucepan mix the evaporated milk, 1 cup sugar, 1/2 cup butter, and 3 egg yolks. Cook over low heat while stirring until thick.
- Remove from oven cooktop. Stir in coconuts, pecans, and 1 teaspoon vanilla extract.
- Once cool, spread the coconut filing on top of each of the three layers. Place the layers on top of each other vertically.
PORTIONS:
Makes 9-12 servings.
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