Monday, September 3, 2012


4-oz German's sweet chocolate
1/2 cup boiling water
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
2 cups granulated sugar
4 large egg yolks
1 tsp vanilla extract
1 cup buttermilk
4 large egg whites

Preheat oven to 350 degrees.
Line the bottoms of 3 9-inch round baking pans with waxed paper.  Very lightly spray sides and bottoms of pans with nonstick cooking spray.

Melt the chocolate in the boiling water; cool.

In a small mixing bowl combine the flour, baking soda, and salt; set aside.

In a large mixer bowl, cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating thoroughly after each addition.  Blend in the vanilla extract and chocolate mixture.  Alternately add the flour mixture and the buttermilk, beating after each addition until smooth. 

Beat egg whites until stiff; fold into the batter.

Pour batter evenly into the three prepared pans.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove from oven and immediately run a thin spatula or knife around edges of cakes to llosen from pans.  Cool in the pans for 15 minutes.  Remove from pans, remove waxed paper, and cool completely on wire racks.  Spread the filling/frosting (recipe below) between layers and over top.

1 cup heavy cream (or evaporated milk)
1 cup granulated sugar
3 large egg yolks, slightly beaten
1/2 cup butter
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup coarsely chopped pecans

In a 2-quart heavy saucepan, combine the cream, sugar, egg yolks, butter, and vanilla extract.  Cook mixture, stirring constantly, over medium heat until thickened - 10-12 minutes.  Remove from heat and stir in the coconut and pecans.  Cool until of spreading consistency, beating occasionally.

To assemble cake: Place one layer, bottom side down on cake plate and top with a layer of the frosting/filling.  Top filling with a second layer, add a layer of filling.  Top filling with last layer and top with the remaining frosting.

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