Doesn’t this just make your mouth water??
Adding it to the chocolate alternately with the buttermilk…
She beat the egg whites until fluffy..
And folded them in gently…
Putting the batter in the 3– 9inch cake pans…
She’s a wonderful Momma!!
While they’re baking, you’ll make the topping…It’s gooey and thick after about 12 minuteson medium low heat….
Combine your coconut and pecans…
Add it to the hot gooey mixture…
And stir with absolute delight!
You will add some to each of the layers…
Put the next layer on…
Oh, my goodness…I could eat that stuff right out of the bowl!!
Next the top layer…
1pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate1/2 cup water4 eggs, separated2 cups cake flour1 tsp. baking soda1/4 tsp. salt1 cup butter, softened2 cups sugar1 tsp. vanilla1 cup buttermilkHEAT oven to 350°F.
Cover bottoms of 3 (9-inch) round pans with parchment paper; spray sides with cooking spray.
Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate
is almost melted, stirring after 1 min.
Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high
until stiff peaks form; set aside.
Mix flour, baking soda and salt.
Beat butter and sugar in large bowluntil light and fluffy.
Add egg yolks, 1 at a time, beating well after each.
Blend in melted chocolate and vanilla.
Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended.
Pour into prepared pans.
Bake 20-25 min. or until toothpick inserted
in centers comes out clean.
Immediately run small spatula around cakes in pans.
Cool cakes in pans 15 min.; remove from pans to wire racks.
Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.