In a small bowl combine cocoa and water, stir until smooth.
Set aside to cool.
Heat oven to 350 degrees.
Grease 3 round pans, 9x1&1/2 inches; line bottoms with wax paper.
In a large mixer bowl cream the butter.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking soda and salt; add alternately with chocolate mixture and buttermilk to creamed mixture.
Mix only until smooth.
Pour batter into prepared pans.
Bake 25 to 30 minutes or until top springs back when touched lightly in center.
Cool 5 minutes; remove from pans and peel off paper.
Prepare Coconut Pecan Frosting.
Spread frosting between layers and over top.
Garnish with pecan halves, if desired.
Coconut Pecan Frosting
In a heavy 2-quart saucepan combine sweetened condensed milk, egg yolks and butter.
Cook, stirring constantly, over medium heat until mixture is thickened and bubbly, about 10 minutes.
Remove from heat and stir in vanilla, coconut and pecans. Cool about 15 minutes.
Yields about 2&3/4 cups frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 344 (74%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 18.9g||94 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 148.7mg||46 %|
|Sodium 564.4mg||19 %|
|Potassium 145.1mg||4 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 22g|
|Protein 7.9g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 467
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