° Semi cup boiling water
° four oz German candy cooking chocolate
° 2 cups of sugar
° 1 cup tender butter
° four egg yolks
° 1 teaspoon vanilla
° 2 12 cups cake flour
° 1 teaspoon baking soda
° 1 teaspoon salt
° 1 cup of milk
° four egg whites, whisked coarsely
Coconut and Walnut Frosting
° 1 cup sugar (1 1 cup2 cups)
° half cup butter (three/four cup)
° 1 cup evaporated milk (12 ounce can)
° 1 tsp vanilla (1 semi teaspoon)
° three egg yolks (four egg yolks)
° 1 1/three cups shredded coconut (2 cups)
° 1 cup chopped pecans (1 half cups)
* Directions :
Heaat oven to 350 stages F .
Grease 2 9-inch rectangular trays or three 8-inch spherical trays.
Pour boiling water over the chocolate, stirring till the chocolate melts; cool.
Mix the sugar and butter in a big blending bowl till the mixture is mild and fluffy.
Beat in egg yolks, one at a time.
whisk chocolate & vanilla on low speed.
Combine flour, baking soda, and salt alternately with buttermilk, beating after every addition till mixture is smooth. Add egg white.
Divide the mixture a number of the pans.
Square baking pans forty-forty five mins or spherical pans 35-forty mins.
Check for doneness with a toothpick withinside the middle.
Cool with coconut and pecan frosting.
Coconut and Walnut Frosting: Combine sugar, butter, milk, vanilla, and egg yolks in a saucepan. Cook over medium heat, stirring occasionally, till thickened, approximately 12 mins. Turn up the heat. Stir in coconut and pecans. Whisk till the consistency spreads.
Leave to chill and thicken earlier than readorning the cake.