This is my husband, Paul’s, favorite cake. In my cooking, I’m forever “competing” with memories of his grandmother’s baking, and the first time I made this he said it was one of the best cakes he’d ever had. I knew it had been compared to high standards, so I was impressed with myself.

4 oz. sweet cooking chocolate
1/2 C. water
2 C. sugar
1 C. stick margarine or butter, softened
4 large eggs
2 1/4 C. all-purpose flour, or 2 1/2 C. cake flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 C. buttermilk

COCONUT-PECAN FROSTING:
1 C. sugar
1/2 C. stick margarine or butter
1 C. evaporated milk
1 tsp. vanilla
3 large egg yolks
1 1/3 C. flaked coconut
1 C. pecans, chopped

Heat oven to 350º. Grease bottom and sides of three round 8 x 1 1/2″ or 9 x 1 1/2″ pans. Line bottoms of pans with waxed paper or cooking parchment paper. Heat chocolate and water in 1-quart saucepan over low heat, stirring until chocolate is melted; cool. Beat sugar and margarine in medium bowl with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time. Beat in chocolate and vanilla on low speed. Add remaining ingredients, except frosting. Beat on low speed just until blended. Pour into pans. Bake 8″ round pans 35 to 40 minutes, 9″ round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Remove waxed paper. Cool completely. Fill layers and frost top of cake with the Coconut-Pecan Frosting, leaving side of cake unfrosted,

COCONUT-PECAN FROSTING: Mix sugar, margarine, milk, vanilla and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally, until spreadable.

Author:       Categories: Cakes, Cookbook, Desserts

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