This cake takes a bit of time and care to prepare but the result is worth all the effort. The layers are rich, chocolatey and substantial enough to stand up well to the coconut-pecan frosting. There is something magical about the combination of flavors and texture, and I swear I can eat spoonful’s of the frosting right out of the pan.
If there is any left in the pan after the cake is frosted what else can I do but finish it off. This is a rich cake and I can almost guarantee it will satisfy even the most extreme sweet tooth. Small slices with a little scoop of vanilla ice cream usually do it.
1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk…
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