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1/2 cup boiling water
5 ounces sweet cooking german chocolate
3 cups sugar
1 cup butter softened
5 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
5 egg whites stiffly beaten
coconut pecan frosting
1 cup sugar ( 1 1/2 cups)
1/2 cup butter ( 3/4 cups)
1 cup evaporated milk ( 15 oz. can)
1 teaspoon vanilla ( 1 1/2 tsp)
4 egg yolks ( 5 egg yolks)
1 1/3 cups flaked coconut ( 2 cups)
1 cup chopped pecans ( 1 1/2 cups)


heat oven to 340 degrees F. grease 2 10-inch square pans or 3 9-inch round pans.
pour boiling water on chocolate stirring until chocolate is melted cool. mix sugar and butter in large mixing bowl until light and fluffy beat in eggs yolk one at a time. Beat in chocolate and vanilla on low speed
mix in flour baking soda and salt alternately with buttermilk beating after each addition until batter is smooth fold in egg whites
divide batter among pans bake square pans 30-45 minutes or round pans 35-40 minutes check for doneness with toothpick in center cool and top with coconut pecan frosting
coconut pecan frosting mix sugar butter milk vanilla and egg yolks in saucepan cook over medium heat stirring occasionally until thick, about 15 minutes take off heat stir in coconut and pecans beat until spreading consistency allow to cool and thicken before icing cake