*ingredients
°1/2 c boil water
°4 ounces German sweet chocolate
°2 cups of sugar
°1 cup soft butter
°4 egg yolks
°1 teaspoon vanilla
°2 12 cups of cake flour
°1 teaspoon of baking soda
°1 teaspoon of salt
°1 cup of milk
°4 beaten egg whites
°Coconut and walnut frosting
°1 cup sugar (1 12 cups)
°1/2 cup butter (3/4 cup)
°1 c evaporated milk (12-ounce can)
°1 tsp vanilla (1 1/2 teaspoons)
°3 egg yolk (4 egg yolks)
°1 1/3 c coconut (2 cups)
°1 cup chopped pecans (1 1/2 cups)
*Directions
Preheat oven to 350 degrees F.
Greased 2 9-inch square baking tray or 3 8-inch round baking trays.
Pour boil water on chocolate, stirring to chocolate melts; amazing.
Mix sugar and butter in a large mixing bowl until light and fluffy.
Beating in egg yolks, one by one.
Combine chocolate and vanilla on low speed.
Add the flour, baking soda, and salt alternately with the buttermilk, beating after each addition until smooth. Incorporate the egg whites.
Divide the mixture into the moulds.
Square baking tins 40-45 minutes or round tins 35-40 minutes.
Check for doneness with in middle.
Leave to cool with coconut and walnut frosting.
Coconut-Nut Frost: Combine sugar, butter, milk, vanilla, alos egg yolks in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 12 minutes. Remove from the fire. Stir in coconut and pecans. beat until smooth.
Leave to cool and thick before decorating cake.
Enjoy !
