6 oz sweet chocolate, — chopped
2 sticks butter, — at room
: temperature 2 c sugar
4 egg yolks
1 ts vanilla extract
2 1/2 c all-purpose flour
1 ts baking soda
1/2 ts salt
1 c buttermilk
4 egg whites, — stiffly
: beaten 1 c roughly-chopped pecans or
: walnuts : Frosting 3/4 c evaporated milk
1 1/2 c sugar
4 egg yolks, — slightly
: beaten 1 1/2 sticks butter
1 1/2 ts vanilla extract
7 oz package flaked coconut
1 1/2 c chopped pecans
Preheat oven to 350 degrees. Butter 3 round layer pans, 8 or 9 by1 1/2 inches, or 2 square pans, 8x8x2 inches or 9x9x2 inches. Line bottoms of pans with wax paper and butter paper. Pour 2 cup of boiling water over chocolate, stirring until chocolate is melted; set aside to cool. In large mixing bowl beat butter and sugar together until light. Add egg yolks, 1 at a time, beating after each addition. Slowly blend in melted chocolate and vanilla. Blend together flour, soda and salt. Alternately mix flour mixture and buttermilk into butter mixture, beating after each addition until batter is smooth. Fold in egg whites and then pecans. Divide batter among prepared pans. Bake until top springs back when touched lightly: 8-inch round layers, 35 to 40 minutes; 9-inch round layers, 30 to 35 minutes; 8-inch squares, 45 to 50 minutes; or 9-inch squares, 40 to 45 minutes. Cool in pans on wire racks. Remove from pans. Make frosting: In a very heavy saucepan combine evaporated milk, sugar, egg yolks, and butter. Cook and stir over medium heat until thick, about 12 minutes. It should have come to a gentle boil. Stir in vanilla, coconut and pecans. Beat with a mixer until thick and cold enough to spread. Put strips of wax paper around outside edge of a serving plate. Put bottom layer of cake on top, with paper extending out. Spread frosting on each layer and on top of cake. Remove wax paper before serving. Recipe By :WELL-STOCKED PANTRY SHOW#ND7007 Date: Wed, 30 Oct 1996 11:15:52 -0500 —–