Ingredients
For the Cake:
- 1 pkg (4 oz) sweet baking chocolate (German’s brand preferred)
- ½ cup boiling water
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 can (12 oz) evaporated milk
- 1½ cups granulated sugar
- ¾ cup unsalted butter
- 4 large egg yolks, beaten
- 1½ tsp vanilla extract
- 2 cups sweetened shredded coconut
- 1½ cups chopped pecans
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt chocolate with boiling water in a heatproof bowl; stir until smooth. Cool slightly.
- Sift together flour, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each. Stir in vanilla and melted chocolate.
- Add dry ingredients alternately with buttermilk, mixing just until blended.
- Beat egg whites in a separate bowl until stiff peaks form. Gently fold into batter.
- Divide batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Frosting:
- In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
- Remove from heat. Stir in vanilla, coconut, and pecans. Cool until spreadable.
Assemble:
- Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Repeat with the second and third layers.
- Frost only the tops, allowing the sides to remain bare for the traditional look.
Let me know if you want a simplified version or a twist on the original!