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  • 1 Rating
Source: Midwest Living

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Recipe Summary

prep:
50 mins
cool:
1 hr
bake:
30 mins
total:
2 hrs 20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease and lightly flour three 9x1-1/2-inch round cake pans. Set the pans aside.

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  • In a mixing bowl, mix flour, soda, and salt.

  • In saucepan, heat, stir chocolate and water until chocolate melts. Remove from heat; cool.

  • In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Beat in the sugar until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in chocolate and vanilla.

  • Alternately add the flour mixture and the buttermilk, beating on low speed after each addition. Wash the beaters thoroughly.

  • In medium bowl, beat egg whites on high until stiff peaks form. Fold whites into batter. Divide the batter among the prepared cake pans.

  • Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted into the centers comes out clean. Cool 10 minutes in pans on wire racks. Remove layers from pans; cool.

  • Prepare Coconut-Pecan Topping. Place a cake layer on serving plate and spread with one-third of the topping. Top with second cake layer and one-third of the topping. Top with last cake layer and remaining topping. Chill until ready to serve.

Nutrition Facts

576 calories; fat 34g; cholesterol 144mg; carbohydrates 63g; insoluble fiber 2g; protein 7g; sodium 420mg.
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