INGREDIENTS:

CAKE:

1 package Baker’s German Sweet Chocolate 4oz
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter softened
2 cups sugar
4 large eggs separated
1 tsp vanilla
1 cup buttermilk

COCONUT PECAN FROSTING

4 large eggs yolks
1 can evaporated milk 12 oz
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup butter
1 package coconut 7 oz
1 1/2 cups pecan cookie pieces

INSTRUCTIONS:

Preheat oven to 350°F ( 177°C )Cover bottoms of 3 8” or 9” round cake pans with parchment paper. Butter sides of pans.
Microwave Baker’s Chocolate and water in a large bowl for 1 min on high. Take out and stir until chocolate and water blend together and chocolate is completely melted.
Mix flour, baking soda and salt in a medium bowl and set aside.
Beat butter and sugar in a large bowl with mixer on medium until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture and buttermilk alternating and blending well after each addition.
Beat egg whites in a small bowl with mixer on high until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake for 30 minutes or until toothpick comes out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes, remove layers from pans and move to wire racks. Cool cake layers completely.
Spread Coconut Pecan frosting between cake layers and on top. (on sides as well if you prefer and have enough left…I did)

COCONUT PECAN FROSTING

Beat egg yolks, milk and vanilla in large sauce pan with wire whisk until well blended. Add sugar and butter. Cook on medium heat, stirring constantly until thickened and golden brown. Remove from heat.
Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4½ cups of frosting, enough to frost 3 cake layers or 36 cupcakes.