+For the cake:
°2 cups all-purpose flour
°1 C. baking soda
°1 C. salt
°¾ cup butter
°1 ⅓ cup granulated sugar
°1 ½ tsp. vanilla
°1 cup buttermilk
°¾ cup semi-sweet chocolate, melted
°2 round cake pans with ALCAN® lids and lined with Reynolds Kitchens™ parchment paper
+For the icing:
°1 can (12 oz) condensed milk
°1 ¼ cup sugar
°¾ cup butter
°7 egg yolks, lightly beaten
°2 ½ cups sweetened coconut flakes
°1 cup pecans, finely chopped
PREHEAT oven to 350°F.
COMBINE flour, baking soda and salt in large bowl, whisking. To book.
CREAM sugar and butter in bowl of stand mixer fitted with paddle attachment. Blend on high speed for 6 to 8 minutes, or until light and fluffy.
STIR in, one egg at a time, mixing on low speed until well blended. Then mix in the vanilla.
ADD flour mixture and buttermilk alternately on low speed, starting with the dry ingredients and ending with the dry ingredients.
STIR in melted chocolate.
POUR batter into two ALCAN® Round Cake Pans lined with Reynolds Kitchens™ Parchment Paper. Place dishes on a non-disposable baking sheet to support them. Bake at 350°F for 35 to 40 minutes, or until the center of the dough is firm.
COOL cakes to room temperature before unmolding.
WHIP condensed milk, sugar, butter and egg yolks in a saucepan over medium heat for 12 to 14 minutes or until the temperature of the mixture reaches 160°F.
STIR in coconut, stirring. Let the mixture cool to room temperature before frosting the chocolate cake.