Ingredients
- Cake:
- 4 ounces baker's German sweet chocolate
- 1/2 cup boiling water
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Filling or Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 2 egg yolks, slightly beaten
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 1/2 cups angel flake coconut
- 1 cup chopped pecans
Directions
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Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker?s Joy; set aside.
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Melt the chocolate in the boiling water; do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.
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Stir the chocolate thoroughly into the water and set aside to cool.
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Combine the flour with the salt and baking soda; set aside.
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Cream the butter and sugar together until fluffy.
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Add egg yolks one at a time, beating well after each addition.
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Blend in vanilla and chocolate.
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Add the flour alternately with the butter to the sugar mixture.
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Beat after each addition until smooth.
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In another bowl, beat the egg whites until stiff but not dry.
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Carefully fold them into the batter until the white streaks disappear; pour the batter into the prepared pan.
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Bake for 35-40 minutes or until a toothpick comes out of the cake clean; do not be alarmed if the top has fallen slightly.
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Cool in the pan for 15 minutes and invert onto a wire rack or serving platter.
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To prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened.
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This should take between 10-15 minutes, depending on heat and humidity.
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Stir in the coconut and nuts; cool until frosting is thick enough to spread.
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When the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up.
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Flip the top half onto a plate; spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake.
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Spread the remaining frosting on top.