Ingredients
- 4 oz Baker’s German Sweet Chocolate
- 1/2 cup Water
- 2 cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 sticks Butter softened
- 2 cups Sugar
- 4 Eggs separated
- 1 tsp Vanilla
- 1 cup Buttermilk
Instructions
- Line bottoms of 3 9” cake pans with wax paper, grease sides.
- Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
- Stir until chocolate is completely melted.
- Mix flour, baking soda and salt, set aside.
- Beat butter and sugar in large bowl until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Stir in chocolate mixture and vanilla.
- Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
- Gently stir into butter, pour evenly into prepared pans.
- Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
- Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
- Spread coconut-pecan filling and frosting between layers and on top of cake.
Frosting/filling
- Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
- Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
- Remove from heat. Add coconut and pecans, mix well.
- Cool to room temp and of desired spreading consistency.
- Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.
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