Prep Time: 30 mins | Cook Time: 50 mins | Additional Time: 1 hr | Total Time: 2 hrs 20 mins | Servings: 10 | Yield: 1 3-layer cake
You have got to give this recipe a try! I love this cake so much that I bake it all the time! Feel free to add more ingredients if you wish. Enjoy!
Ingredients:
1 (4 ounces) package sweet baking chocolate (such as Baker’s German’s Sweet Chocolate®) – broken into pieces
½ cup boiling water
1 cup margarine, softened
2 cups white sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 cup white sugar
3 large egg yolks egg yolks
¼ cup margarine
1 teaspoon vanilla extract
1 ⅓ cups sweetened flake coconut
1 cup chopped pecans
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray and sprinkle flour in 3 8-inch cake pans, then line each with parchment paper.
Step 3: In a small mixing bowl, add boiling hot water and chocolate. Allow the chocolate to melt and allow it to cool.
Step 4: In a large mixing bowl, add 2 cups of sugar and 1 cup soft margarine. Beat using an electric mixer until fluffy.
Step 5: Add 4 egg yolks gradually and beat every addition.
Step 6: Add melted chocolate and 1 teaspoon of vanilla extract. Stir until well mixed.
Step 7: In a small mixing bowl, sift baking soda, flour, and salt. Transfer the mixture into the wet ingredients and stir until well mixed.
Step 8: Add buttermilk and stir until well blended.
Step 9: In a medium bowl, add the egg whites and beat until soft peaks form. Transfer the beaten egg whites into the batter and stir until well mixed.
Step 10: Transfer the batter into the prepared cake pans.
Step 11: Place inside the preheated oven and bake for 35 to 40 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 12: Remove from the oven and let it sit in a wire rack to cool.
How To Make The Frosting:
Step 1: Place a saucepan on the stove and add the evaporated milk.
Step 2: Add 3 egg yolks, 1 cup sugar, 1/4 cup margarine, and 1 teaspoon of vanilla extract. Turn the heat to medium and allow the mixture to boil.
Step 3: Reduce to medium heat and stir until the texture becomes thick.
Step 4: Remove from the heat and add the pecans and coconut. Beat until well mixed.
Step 5: Spread the frosting over the cooled cake.
Step 6: Serve and enjoy!
Notes:
You can use two 9x9x2-inch square cakes for this recipe and bake for 45 minutes each.
Nutrition Facts:
Per Serving: 809 calories; protein 11.5g 23% DV; carbohydrates 101.8g 33% DV; fat 41.8g 64% DV; cholesterol 144.1mg 48% DV; sodium 617mg 25% DV.
