Things You'll Need:
- 3 cake pans
- Shortening
- Wax paper
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- For the cake:
- 4-oz box of sweetened chocolate
- Boiling water
- 2 sticks of softened butter or margarine
- 1 ¾ cup sugar
- 4 eggs, separated
- 2 teaspoons vanilla extract
- 2 ½ cups sifted flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk or plain, unsweetened yogurt
- For the filling:
- 6 egg yolks
- 2 cups sweetened evaporated milk
- 2 cups sugar
- 2 sticks butter
- 1 ½ tablespoons vanilla
- 3 cups sweetened flaked coconut
- 2 cups pecans, finely chopped
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Step 1
Prepare the 3 cake pans by coating with shortening and placing a round piece of wax paper in the bottom of the pan. The wax paper should be the same size as the bottom of the pan. Preheat the oven to 350 degrees F.
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Step 2
Heat the chocolate gently in ½ cup water, stirring to combine until melted. Set this aside to cool.
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Step 3
Cream the butter and sugar together with the electric mixer, and then slowly add in the egg yolks while continuing to mix. Add the melted chocolate and vanilla extract, and stir until completely mixed.
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Step 4
Combine the flour, salt, and baking soda, and add these dry ingredients to the mixture above. Add the buttermilk or yogurt and mix ingredients until the batter is smooth and free of lumps.
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Step 5
Beat the egg whites until they form stiff peaks. Fold, or gently stir, the egg whites into the batter a little at a time until the beaten eggs have all been added.
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Step 6
Pour the batter into the pans, dividing equally between the three, and bake for 30 minutes or until the sides of the cake begin to pull away from the sides of the pan. Remove from oven and cool, then gently remove the cakes from the pans.
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Step 7
Make the filling by heating the 6 egg yolks, evaporated milk, sugar and butter in a pan. Cook on low heat and stir constantly until this mixture becomes thick. Take it off the stove and add the vanilla, coconuts and pecans. Allow to cool.
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Step 8
Frost (after cakes and filling are cool) by spreading a thick layer of filling between each layer of cake. Spread filling on the top and sides of cake, and smooth with a wide knife or spatula. Keep refrigerated until ready to serve.
