half a cup of boiling water
4 oz. delicious German cooking chocolate
2 lbs. sugar
1 cup softened butter
4 beaten egg yolks
1 teaspoon vanilla extract
2 1/2 cups flour for cake
1 teaspoon bicarbonate of soda
1 teaspoon kosher salt
1 MUG buttermilk
4 stiffly beaten egg whites
Frosting with coconut and pecans
1 cup sugar (about 1 1/2 cup)
3/4 cup butter, 1/2 cup
1 cup of evaporated milk ( 12 oz. can)
1 teaspoon vanilla extract (1 1/2 teaspoon)
3 beaten egg yolks ( 4 egg yolks)
a third of a cup of flaked coconut ( 2 cups)
1 cup chopped pecans ( 1 1/2 cups)
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2 oiled 9-inch square pans or 3 greased 8-inch circle pans
Allow to cool after adding boiling water to the chocolate and stirring until it melts.
Cream the sugar and butter together in a large mixing bowl until light and creamy.
In a separate bowl, whisk together the egg yolks one at a time.
Mix in the chocolate and vanilla extract on low speed.
Alternate adding buttermilk and flour, baking soda, and salt, mixing well after each addition until smooth. Whisk together the egg whites in a separate dish.
The batter should be split evenly between the two pans.
Bake square pans for 40-45 minutes, and circular pans for 35-40 minutes.
Check for doneness with a toothpick in the center.
Before adding the Coconut-Pecan Frosting, let the cake cool fully.
In a saucepan, combine the sugar, butter, milk, vanilla, and egg yolks. Cook, stirring periodically, until thick, about 12 minutes over medium heat. Turn off the heat. Combine the coconut and pecans in a mixing basin. Blend until the mixture is smooth and spreadable.
Allow the frosting to thicken and chill before applying it to the cake.