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)
- 475 ml evaporated milk
- 450 gr sugar see note
- 400 gr pecans (chopped toasted)
- 400 gr sugar
- 350 gr sweetened coconut (shredded lightly toasted)
- 250 gr unsifted all-purpose flour
- 200 gr pecans
- 150 gr mashed potatoes sieved
- 130 gr pkg german chocolate (chopped)
- 120 ml water in microwave-safe bowl
- 120 ml buttermilk
- 100 gr butter room temperature (unsalted)
- 45 gr unsweetened cocoa
- 18 gr butter (unsalted)
- 14 gr baking powder
- 7 gr vanilla
- 3 gr 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.
