Ingredients :


1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk


4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

Derictionts :

1. Preheat broiler to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake skillet with material paper. Spread sides of skillet. Microwave chocolate and water in huge microwavable bowl on high until practically softened, mixing following 1 moment. Mix until chocolate is totally liquefied.

2. Blend flour, baking pop and salt, put away. Beat spread and sugar in enormous bowl with electric blender on medium speed until light and cushy. Add egg yolks, 1 all at once, beating great after every option. Mix in softened chocolate and the vanilla. Add flour combination on the other hand with the buttermilk, beating until very much mixed after every option.

3. Beat egg whites in a little bowl with electric blender on fast until solid pinnacles structure. Delicately mix into player. Empty equitably into arranged container.

4. Heat 30 minutes or until toothpick embedded in focuses tells the truth. Quickly run little metal spatula around cake layers. Cool in skillet 15 minutes, eliminate layers from the container to wire racks. Dispose of material paper, Cool cake layers totally. Spread coconut-walnut frosting between cake layers and onto top of cake


5. Beat egg yolks, milk and vanilla in enormous pot with a wire rush until very much mixed. Add sugar and margarine and cook on medium intensity until thickened and brilliant brown. Eliminate from heat.

6. Add coconut and nuts and blend well. Cool to wanted consistency. Makes around

4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.


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