- 1 cup semi-sweet chocolate chips
- 1 1⁄4 cups butter
- 2 cups granulated sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 3 -4 tablespoons cocoa powder (optional, taste batter and see if it’s chocolaty enough)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 1⁄2 cups evaporated milk
- 1 1⁄2 cups granulated sugar
- 4 egg yolks, slightly beaten
- 3⁄4 cup butter
- 1 1⁄2 teaspoons pure vanilla extract
- 2 cups sweetened flaked coconut
- 2 cups chopped pecans (try toasting them slightly-yum!)
Preheat oven to 350*F.
- Melt the chocolate chips and 1/4 cup of the butter in heavy bottom pan. Let cool.
- Cream together remaining butter and sugar in medium bowl. Beat in egg yolks. Stir in vanilla and cocoa powder and chocolate mixture. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to chocolate mixture.
- Beat egg whites until stiff in large bowl. Gently fold in chocolate mixture. Pour cake batter evenly into the three prepared round cake pans. Bake at 350*F. for 30 minutes or until cake springs back. Let cool on racks.
- Combine evaporated milk, sugar, egg yolks and butter in a saucepan. Add vanilla extract. Cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread over cake.
- Place 1 cake layer on plate. Spread frosting evenly over top. Repeat with remaining layers. Spread remaining frosting evenly over sides of cake. Serve. Enjoy!
Make 1 three layer cake