Posted by: marthabernie | February 9, 2017


This cake was one of my mother’s favorites and she made it several times a year.  It takes a bit of time to make and assemble, but it’s well worth it. The filling/frosting is what makes it so special.


1 pkg (4 oz) German sweet chocolate

1/2 cup boiling water

1 cup butter

2 cups sugar

4 egg yolks

1 teaspoon vanilla

2-1/2 cups sifted Swans Down Cake Flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Melt chocolate in boiling water.  Cool.  Cream butter and sugar until fluffy.  Add yolks one at a time, beating well after each.  Blend in vanilla and chocolate.  Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.  Fold in beaten egg whites.  Pour into three 8 or 9 inch round layer cake pans, lined on bottom with parchment paper.  Bake at 350 degrees F for 30 to 40 minutes.  Cool.  Frost tops only with Coconut-Pecan Frosting.


Combine 1 cup evaporated milk, 1 cup sugar, 2 slightly beaten egg yolks, 1/2 cup butter, 1 teaspoon vanilla.  Cook and stir over medium heat until thickened, about 12 minutes.  Add 1-1/3 cups flaked coconut and 1 cup choppee pecans.  Cool until thick enough to spread; beat occasionally.  Makes 2-1/2 cups.


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