4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1-1/2 cups sugar
1-1/2 cups evaporated milk
3/4 cup butter
5 large egg yolks, room temperature, beaten
2 cups sweetened shredded coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract
ICING:
2 ounces semisweet chocolate
1 teaspoon shortening
1. Line 3 greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
4. Pour batter into prepared pans. Bake 24 to 28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
5. For the icing, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
6. In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.
Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 12 pieces.
Nutrition Facts
1 piece: 910 calories, 53g fat (28g saturated fat), 237mg cholesterol, 511mg sodium, 103g carbohydrate (76g sugars, 4g fiber), 11g protein.