TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 12 servings
Ingredients:
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 1/2 cups sugar
1 1/2 cups evaporated milk
3/4 cups butter
5 large egg yolks, beaten
2 cups sweetened shredded coconut
1 1/2 cups chopped pecans
1 1/2 teaspoons vanilla extract
ICING:
1 teaspoon shortening
2 ounces semisweet chocolate
- Line three greased 9-inch round baking pans with waxed paper. Grease waxed paper and set aside. In small sauce pan, melt chocolate with water over low heat, cool.
- Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
- Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing form pans to wire racks to cool completely.
- For frosting, in a small saucepan, heart sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
- IN a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
