|Amount||Measure||Ingredient -- Preparation Method|
|4||ounces||semisweet chocolate squares|
|3/4||cup||unsweetened cocoa powder|
|4||large||eggs -- separated|
|1||cup||unsalted butter -- softened|
|2 1/4||cups||cake flour|
|1||cup||low fat buttermilk|
|1||cup||low fat evaporated milk|
|1||cup||light brown sugar|
|1 1/3||cups||coconut flakes|
|1||cup||pecans -- chopped|
|baking spray with flour|
|Heat oven to 350°F. Spray two 9 inch cake pans.
Pour boiling water over chocolate and stir until melted. Let cool.
Mix sugar and butter until light and fluffy.
Beat in egg yolks one at a time mixing well.
Beat in chocolate and vanilla.
Whip egg whites until stiff peaks form.
Mix flour, baking soda, salt, and cocoa powder together.
Mix the dry ingredients and buttermilk into batter alternating and mixing well.
Fold in egg whites until just combined.
Divide the batter between two pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool cake in pans for 10 minutes and then turn out onto cooling rack and cool completely.
To make frosting beat egg yolks and milk in a 2 quart saucepan. Stir in sugar, butter, and vanilla. Cook over medium heat, stirring occasional, for about 12 minutes or until thick.
Stir in coconut and pecans. Beat until frosting is spreading consistently.
Place one cake round side down on platter. Spread with frosting. Place second layer flat side down on cake and spread the rest of the frosting on top.
Makes 16 servings
|Per Serving: 427 Calories; 23g Fat (46.2% calories from fat); 7g Protein; 53g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 2 Other Carbohydrates.|