Ingredients
- 350 oven
- 45 after addition (seconds)
- 9 round cake pans
- 6 egg yolks
- 3 additions
- 3 eggs
- 2 cans evaporated milk
- 1 pecan (halves)
- 1 teas vanilla
- 1/2 chocolate (chopped)
- 17 oz evaporated milk
- 2 1/4 c sugar see note
- 3 c pecans (chopped toasted)
- 2 c sugar
- 4 1/4 c sweetened coconut (shredded lightly toasted)
- 2 c unsifted all-purpose flour
- 2 1/2 cups pecans
- 1 c mashed potatoes sieved
- 4 oz pkg german chocolate (chopped)
- 1/2 cup water in microwave-safe bowl
- 1/2 c buttermilk
- 3/4 c butter room temperature (unsalted)
- 1/2 c unsweetened cocoa
- 2 tbsp butter (unsalted)
- 1 tbsp baking powder
- 1 1/2 tsp vanilla
- 1 tsp salt
Place one cake layer on serving plate; spread top with 1 cup frosting. Repeat with remaining layers. Frost sides of cake with 3 cups frosting. Press the remaining chopped pecans around sides of cake. Decorate cake with pecans halves and toasted coconut.
