Ingredients
- 4 bar
- 4 eggs
- 3 egg yolks
- 1 sweet cooking chocolate
- 3 cup sugar
- 1 1/2 cup butter
- 2 1/2 cup cake flour
- 1 cup evaporated milk
- 1 cup buttermilk
- 1 cup pecans
- 1/2 cup boiling water
- 1 3/8 cup flaked coconut
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
CAKE: Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool. In large mixer bowl, cream butter and sugar until light and fluffy, add egg yolks 1 at a time, beat after each addition. On low speed beat in chocolate and sifted dry ingredients, beating whites.
Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with Coconut-Pecan Frosting.
ICING: Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread between and on top of cooled cake layers.
