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*ingredients:
°4 ounces German bittersweet chocolate, grated
°1/2 cup of water
°1 cup soft butter
°2 cups of sugar
°4 large eggs, separated, at room temperature
°1 teaspoon vanilla
°2-1/2 cups cake flour
°1 teaspoon of baking soda
°salt 1/2 tsp
°1 cup of milk
+frost:
°1-1/2 cups sugar
°1-1/2 cups evaporated milk
°3/4 cup of butter
°5 egg yolks, beaten
°2 cups of sweetened shredded coconut
°1-1/2 cups chopped pecans
°1-1/2 teaspoons of vanilla extract
+icing:
°2 ounces semisweet chocolate
°1 teaspoon of ghee
*Methods:
Line 3 is greased 9 in. Round baking trays with waxed paper. Greased waxed paper and set apart. In a small saucepan, melt chocolate with water over low heat. amazing.
Preheat oven to 350 degrees. In bowl, cream butter and sugar to light and fluffy, 5-7 minutes. Beating in 4 egg yolks, 1 at a time, beat well after every addition. Mix melted chocolate and vanilla. Combined flour with baking soda & salt; Adding to creamy mix alternating with buttermilk, beating well after every addition.
In bowl also using clean beaters, beat 4 egg whites to stiff peaks form. Fold one-fourth of the egg whites into creamy mixture; Fold in the remaining whites.
Pour mix to the prepared pans. Baking for 24-28 mn. Cool 10 mn before remove from pans to wire racks to cool completely.
For garnish, in a small saucepan, heat sugar, milk, butter, and egg yolks over medium-low heat until mixture is thick and golden brown, stirring frequently. Remove from heat. Add coconut, pecans, and vanilla, stirring. Cool to thick enough to spread. Spread a third of the decorating cream on each layer of the cake and stack the layers.
In the microwave, melt the chocolate and margarine; Stir until smooth. Sprinkle over the cake.
Enjoy !