Cake: 2 c Flour
2 c Sugar
1/2 c Buttermilk
1 ts Soad
1 c Butter or margarine
3 tb Cocoa
1 c Water
2 Eggs
Filling: 2/3 c Sugar
1/2 c Evaporated milk
2 Egg yolks
1/3 c Shortening
1/2 ts Vanilla
1/2 c Flaked coconut
1 c Pecan; chopped
1/2 c Heavy cream; chilled
Frosting: 6 oz Chocolate chips
1/2 c Sour cream
1 ds Salt
Cake: Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan or two 8-8×2-inch square cake pans.
In a small saucepan combine water, cocoa and butter, stirring over low heat to melt. in small bowl mix buttermilk, soda and eggs. Add to flour and sugar, mix well. Add chocolate mixture and milk. Bake 30 to 35 minutes. Cook in pan and turn out onto rack. When cool, split cake lengthwise. Place bottom on cake plate. Filling: In saucepan combine sugar, evaporated milk, egg yolks and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool. Spread over cake. In small bowl beat cream until stiff. Spoon over filling. Place cake layer on top. Frosting: Melt chocolate pieces in top of double broiler over hot water. Remove from heat. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 minutes until spreading consistency. Frost top and sides of cakes. Refrigerate one hour before serving. Second place winner recipe in the Press-Courier Ninth Annual Cookbook Contest in Oxnard, CA, dated September 28, 1982. Formatted by Mary Wilson, BWVB02B.
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