Directions
- Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with baking paper.
- Heat up chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all of it is melted softened and smooth.
- In a medium bowl, mix together flour, baking soda and salt, and set aside.
- In a large bowl, cream 1 cup butter and the sugars until light and fluffy. Add the 4 egg yolks one at a time, beating well after adding each one. Stir in chocolate and vanilla extract. Add flour mixture alternately with buttermilk. Beat well after each addition until it becomes smooth.
- In another bowl, beat egg whites on high until soft peaks form, and then carefully fold it into the batter. Pour into 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Let it cool completely, then frost with coconut-pecan frosting.
- Combine evaporated milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 10-12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency over the cake.
*Note if you are using a convection oven, check the cake as it rises, sometimes a convection oven will bake a little faster than a regular oven, there have been stories of people's cakes baking about 5 minutes faster developing a over baked cake. Just a tip. I'm sure it'll be fine, maybe it's some malfunction on their ovens, but with stories like that, just keep an eye on your baking.
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