*ingredients
°1/2 cup boiling water
°4 ounces German sweet chocolate, for cooking
°2 cups of sugar
°1 cup soft butter
°4 egg yolks
°1 teaspoon vanilla
°2 12 cups of cake flour
°1 teaspoon of baking soda
°1 teaspoon of salt
°1 cup of milk
°4 egg whites, coarsely beaten
°Coconut and walnut frosting
°1 cup sugar (1 12 cups)
°1/2 cup butter (3/4 cup)
°1 cup evaporated milk (12-ounce can)
°1 teaspoon vanilla (1 1/2 teaspoons)
°3 egg yolks (4 egg yolks)
°1 1/3 cups shredded coconut (2 cups)
°1 cup chopped pecans (1 1/2 cups)
*directions
Preheat oven 350 degrees F.
Grease 2 9-inch square baking trays or 3 8-inch round baking trays.
Pour boiling water over chocolate, stirring until chocolate melts; amazing.
Mixing sugar and butter in a large mixing bowl to light & fluffy.
Beat in egg yolks, one at time.
Beat in the chocolate and vanilla on low speed.
Alternately combine the flour, baking soda and salt with the buttermilk, beating after each addition until the mixture is smooth. Add the egg whites.
Divided batter among pans.
Square baking tins 40-45 minutes or round pans 35-40 minutes.
Check for doneness with a toothpick in the middle.
Cool with coconut-pecan frosting.
Coconut-Nut Frosting: Combine sugar, butter, milk, vanilla, and egg yolks in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 12 minutes. Turn up the heat. Stir in coconut and pecans. beat until spreading consistency.
Leave to cool and thicken before decorating the cake.
Enjoy !
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