Source:

Wanda

Serves/Makes:8

Ingredients

• 4 oz (112 grm). sweet chocolate (Baker's)
• 1 tsp (5 ml) vanilla
• 2-1/4 cups (525 ml) sifted all purpose flour OR 2-1/2 cups (600 ml) sifted cake flour
• 1/2 cup (125 ml) boiling water
• 1 cup (225 ml) butter
• 1 tsp (5 ml) baking soda
• 2 cups (475 ml) sugar
• 1/2 tsp (2 ml) Salt
• 4 eggs, separated
• 1 cup (225 ml) buttermilk
• Coconut Pecan Frosting:
• 1 cup (225 ml) evaporated milk
• 1 cup (225 ml) sugar
• 3 egg yolks, slightly beaten
• 1/2 cup (125 ml) butter or margarine
• 1 tsp (5 ml) vanilla
• 1-1/3 cups (325 ml) flaked coconut
• 1 cup (225 ml) chopped pecans

Preparation

• Melt chocolate in boiling water; cool.
• Cream butter and sugar until fluffy.
• Add yolks, one at a time, beating well after each.
• Blend in vanilla and chocolate.
• Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
• Beat egg whites until stiff; fold in beaten whites.
• Pour into three 9-inch layer pans, lined on bottoms with paper.
• Bake at 350 degrees (175 C.) for 30-35 minutes.
• Cool.
• Frost tops of layers only.
• Coconut Pecan Frosting:
• Combine evaporated milk, sugar, egg yolks, butter/margarine and vanilla.
• Cook and stir over medium heat until thickened, about 12 minutes.
• Add coconut and chopped pecans.
• Cool until thick enough to spread, beating occasionally.
• Makes 2-1/2 cups (600 ml).

Comments

I found this recipe on a Baker's chocolate box and it was yummy.... I didn't add the pecans or coconut to the frosting and it was still good.