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Ingredients
CAKE
- 4 (1 oz) Squares German Sweet Chocolate
- 1/2 Cup Water
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 Cups White Sugar
- 1 Cup Butter, softened
- 4 Large Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 Cup Buttermilk
- 4 Large Egg Whites
FROSTING
- 1 (12 oz) Can Evaporated Milk
- 1-1/2 Cups White Sugar
- 3/4 Cup Butter
- 4 Large Egg Yolks
- 1-1/2 teaspoons Vanilla Extract
- 1 (8 oz) Package Flaked Coconut
- 1-1/2 Cups Pecans, chopped
Directions
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Preheat the oven to 350 degrees F.
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Line the bottom of 9x13-inch baking pan with parchment paper.
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Place chocolate and water in a microwave-safe bowl. Heat in the microwave on high until mixture is melted and smooth, 1-1/2 to 2 minutes, stirring once halfway. Set aside.
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Mix together flour, baking soda, and salt in a medium bowl; set aside.
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Cream sugar and butter in a large bowl with an electric mixer until light and fluffy.
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Add egg yolks one at a time, beating well after each addition.
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Stir in melted chocolate and vanilla until combined.
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Add flour mixture alternately with buttermilk, beating after each addition until smooth.
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Beat egg whites in a separate bowl with clean beaters until soft peaks form.
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Gently fold beaten whites into batter.
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Pour into the prepared baking pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
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Cool cake completely on a wire rack.
FROSTING
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Combine milk, sugar, butter, egg yolks, and vanilla in a large saucepan.
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Cook and stir over medium heat until thick and golden brown, about 12 minutes.
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Remove saucepan from heat. Stir in coconut and pecans.
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Cool to room temperature; frosting will thicken as it cools.
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Spread frosting over cooled cake.
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