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*INGREDIENTS
+For the cake:
°2 cups all-purpose flour
°1 C. baking soda
°1 C. salt
°¾ cup butter
°1 ⅓ cup granulated sugar
°3 eggs
°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
*PREPARATION
STEP 1
PREHEAT oven to 350°F.
2ND STEP
COMBINE flour, baking soda and salt in large bowl, whisking. To book.
STEP 3
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.
STEP 4
STIR in, one egg at a time, mixing on low speed until well blended. Then mix in the vanilla.
STEP 5
ADD flour mixture and buttermilk alternately on low speed, starting with the dry ingredients and ending with the dry ingredients.
STEP 6
STIR in melted chocolate.
STEP 7
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.
STEP 8
COOL cakes to room temperature before unmolding.
STEP 9
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.
STEP 10
STIR in coconut, stirring. Let the mixture cool to room temperature before frosting the chocolate cake.
Enjoy !
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