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Name: Jess Gonzalez
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups flour; 3/4 cup cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup granulated sugar; 1 cup brown sugar; 1 1/4 cups vegetable oil; 2 eggs; 1 1/2 tsp vanilla; 1 cup boiling water; 2 (14oz) cans sweetened condensed milk; 6 egg yolks slightly beaten; 1/2 cup butter; 2 tsp vanilla; 2 2/3 cups shredded coconut; 2 cups chopped almonds

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INGREDIENTS

1 1/2 cups flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1 cup brown sugar
1 1/4 cups vegetable oil
2 eggs
1 1/2 tsp vanilla
1 cup boiling water
2 (14oz) cans sweetened condensed milk
6 egg yolks slightly beaten
1/2 cup butter
2 tsp vanilla
2 2/3 cups shredded coconut
2 cups chopped almonds

double layer ca

INSTRUCTIONS

See original recipe: http://onsugarmountain.com/20...

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NOTES

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Jess Gonzalez

1 1/2 cups flour 
3/4 cup cocoa powder 
1 tsp baking soda 
1/2 tsp salt 
1 cup granulated sugar 
1 cup brown sugar 
1 1/4 cups vegetable oil 
2  eggs 
1 1/2 tsp vanilla 
1 cup boiling water 
2 (14oz) cans sweetened condensed milk 
6  egg yolks slightly beaten 
1/2 cup butter 
2 tsp vanilla 
2 2/3 cups shredded coconut 
2 cups chopped almonds

Preheat oven to 350 degrees and line the bottoms of two 9 inch circular cake pans with parchment paper. Spray the entirety of the pans with cooking spray.

In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. In the bowl of your stand mixer (or a large bowl and a hand mixer) beat oil and both sugars until well incorporated. Beat in eggs, one at a time, followed by the vanilla. On the lowest setting of your mixer, beat in the flour mixture, then carefully add the boiling water and stir until mixture is smooth. (It will be a little on the runny side; that's ok!)

Divide cake batter between the two prepared pans. Bake at 350 for 35-40 minutes or until they no longer jiggle/a toothpick inserted into the center comes out clean.

Let cool in pan for several minutes before carefully inverting onto a cooling rack to cool completely.

*While cakes cool, make the frosting:*

Whisk condensed milk together with egg yolks in a large saucepan. Add butter, and heat over low heat, whisking constantly, until it begins to sputter and thickens, about 5 minutes.

Remove from heat and stir in vanilla along with coconut and almonds. Let cool to room temperature before using to frost cake.

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Nutrition

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Serving Size: 1 double layer cake
Recipe Makes: 1 double lay

Calories: 10436
Calories from Fat: 6259 (60%)

Amt Per Serving		% DV

	Total Fat 695.4g	927 %
	Saturated Fat 289.5g	1448 %
	Monounsaturated Fat 276.4g
	Polyunsanturated Fat 93.5g
Cholesterol 831.6mg		256 %
Sodium 4205.7mg		145 %
Potassium 5775.3mg		152 %
Total Carbohydrate 1027.5g		302 %
	Dietary Fiber 54.7g	219 %
	Sugars, other 972.8g
Protein 84.7g		121 %
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.

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Calories per serving: 10436

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