Ingredients-
- 1 4-ounce sweet baking chocolate, chopped
- 1 1/2 cups milk
- 2 cups all-purpose flour
- 4 table spoons cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 3/4 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
Directions-
- In a small sauce pan cook and stir chocolate and milk over low heat until the chocolate is melted. Cool and strain mixture to rid of lumps. Grease two cake pans and set aside. Stir together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl; Set aside.
- Preheat oven to 350 degrees Fahrenheit. Cream the butter and sugar on medium for about 5 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla. Alternately add flour and chocolate mixtures until smooth and creamy. Pour batter into the cake pans, and bake for about 20-25 minutes, or until light and fluffy. Cool on wire rack
Coconut Pecan Frosting
Ingredients-
- 2 eggs
- Two 5 ounce cans of evaporated milk
- 1 1/3 sugar
- 1/2 cup butter
- 2 2/3 cup coconut flakes
- 1 cup chopped pecans
Directions-
- In a medium saucepan, combine whisked eggs, evaporated milk, sugar and butter. Cook and stir over medium heat for 6-8 minutes or until thickened and bubble.
- Remove saucepan from heat, and add the coconut flakes and pecans. Cover and cool thoroughly.
Assembly-
Cover one layer of cake with the frosting, and top with the second layer. Use remaining frosting to cover the top layer as well
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