1 package. (4 oz) sweet German baker’s chocolate
Half a cup of water
2 cups flour
1 teaspoon baking soda
Half a teaspoon of salt
1 cup (2 sticks) softened butter
2 cups of sugar
4 eggs, separated
1 teaspoon vanilla
1 cup of milk
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoon vanilla
1-1/2 cup sugar
½ cup (1-1/2 sticks) butter
1 package. (7 ounces) coconut
1-1/2 cup chopped pecans
Heat the stove to 350 degrees. Cover the bottoms of 3 8 or 9 cake pans Microwave chocolate and water in a large, adjustable bowl, microwave on high until practically liquefy, mixing after a moment. Mix until the chocolate is completely liquid.
Mix flour with bread and salt and set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add the egg yolk one at a time, whisking well after each cucumber. Mix the softened chocolate and vanilla. Add the flour mixture on the other hand with the milk, beating until well blended after each addition, beating the egg whites in a small bowl using an electric mixer on a quick basis until the consistency is smooth. Gently mix into the batter. Empty uniformly into an orderly plate.
Stand for 30 minutes or until toothpick inserted into focus tells the truth. Immediately run a small metal spoon around the cake layers. Cool in skillet for 15 minutes, discarding layers from container to wire racks. Discard the paper material, cool cake layers completely. Spread the coconut and walnut cream between the cake layers and on top of the cake
Freezing Coconut Walnuts:
Beat egg yolks, milk, and vanilla in a large wire-race saucepan until well combined. Add sugar, grease and cook over medium heat until thick and shiny brown. Remove from heat.
Add coconut and nuts and mix well. Great for getting the desired consistency. Makes about 4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.