Ingredients
4 eggs, separated4 ounces German sweet chocolate, chopped1/2 cup water1 cup butter, softened2 cups sugar1 teaspoon vanilla extract2-1/2 cups cake flour1 teaspoon baking soda1/2 teaspoon salt1 cup buttermilkCOCONUT-PECAN FROSTING1 cup evaporated milk1 cup sugar3 egg yolks, lightly beaten1/2 cup butter, cubed1-1/3 cups sweetened shredded coconut1 cup chopped pecans1 teaspoon vanilla extract
Preparation
Let eggs stand at room temperature for 30 minutes. Line a greased 13x9-in. baking pan with waxed paper. Grease and flour the paper; set aside.
In a microwave, melt chocolate with water; stir until smooth. Cool. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter.
Spread batter evenly into prepared pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper.
For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks and butter Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon.
Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides of cake.
