Chocolate-Frosted Devils Food Cake with Pecan and Coconut

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Top-ranked recipe named "Chocolate-Frosted Devils Food Cake with Pecan and Coconut"


Ingredients

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1 c Buttermilk
1 c Pecans; chopped fine
1 ts Vanilla
1 ts Vanilla
3 c Cake flour
1 ts Salt
1 c Granulated sugar
1 c Granulated sugar
FROSTING
1/2 c Water
4 oz Unsweetened chocolate;
1 ts Baking soda
1 1/3 c Sweetened flaked coconut
1 c Light brown sugar; firmly packed
2 oz Unsweetened chocolate
2 Sticks unsalted butter
3 lg Egg yolks; beaten lightly
1/2 c Unsalted butter
3 lg Eggs
3 tb Heavy cream
FILLING
5 tb Unsalted butter; softened
CAKE LAYERS
1 1/2 ts Vanilla
1 c Heavy cream

Original recipe makes 1

Servings  

Preparation

Make the cake layers: Line the bottoms of 3 buttered 9 by 1 1/2-inch round cake pans with rounds of waxed paper, butter the paper, and dust the pans with flour, knocking out the excess. In a small metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, stirring occasionally, remove the bowl from the heat, and let the mixture cool. Into a bowl sift together the flour, the baking soda, and the salt. In the large bowl of an electric mixer cream together the butter and the sugars until the mixture is smooth. Add the buttermilk alternately in batches, beginning and ending with the flour mixture, and beat the batter until it is smooth. Mix in the melted chocolate. Divide the batter among the prepared pans, smoothing the tops, rap each pan twice on a hard surface to expel any air bubbles, and bake the layers in the middle of a preheated 350 degree oven for 20 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, run a knife around the edge of each pan, and invert the layers onto the racks. Remove the wax paper and let the layers cool completely. The cake layers may be made 2 days in advance and kept, wrapped in plastic wrap, at room temperature. Make the filling: In a saucepan combine the cream, the granulated sugar, and the butter and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Whisk 1/2 cup of the cream mixture into the yolks, whisk the yolk mixture into the remaining cream mixture, and cook the mixture over moderately low heat, whisking, for 10 minutes, or until it is thickened (do not boil). Stir in the vanilla, the pecans, and the coconut and let it cool, stirring occasionally. Make the frosting: In a bowl beat together the butter, the cream, the vanilla, the chocolate, and the confectioners sugar until the frosting is fluffy. Assemble the cake: On a cake stand arrange 1 cake layer, spread the layer with 3/4 cup of the filling, and top the filling with a second layer. Spread the second layer with 3/4 cup of the remaining filling and pour the icing on top of the cake, letting it drip down the side of the cake. The cake may be assembled 1 day in advance and kept covered loosely and chilled. Let the cake return to room temperature before serving. Posted to recipelu-digest by P&S Gruenwald on Feb 20, 1998

Verified by stevemur
Calories Per Serving: 23461 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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