[Update my dinner status], I'm making this tonight.
36 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 30 Active Time: 1 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Pre heat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch pans. Sift together the flour, baking soda and salt. Set Aside. In a small saucepan, heat water and 4 oz chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 up butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk.
In a large glass or metal bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain.
Pour into the 3 - 9 inch pans, bake in preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in the coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of the cake. In a small saucepan, melt shortening and 1 ounce of the chocolate. Stir until smooth and drizzle down sides of the cake.
