Early in the day -
Grease three 9" round cake pans.
Preheat oven to 350.
1) In heavy small saucepan over low heat, heat 1 package chocolate until melted and smooth, stirring occasionally. Grate or chop remaining half package of chocolate, set aside.
2) In large bowl with mixer at high speed, beat sugar, butter and egg yolks until light and fluffy, about 5 minutes, scraping bowl occasionally with rubber spatula. With mixer at low speed, beat in melted chocolate, sour cream, flour, water, baking soda, vanilla and salt. Increase speed to medium, beat 2 minutes, occasionally scraping bowl.
3) In small bowl with mixer at high speed, beat egg whites until soft peaks form. With rubber spatula or wire whisk, gently fold beaten egg whites and grated chocolate into batter. Pour batter into prepared pans.
Bake 35 minutes or until cake springs back when lightly touched with finger.
Cool cake pans on wire racks 10 minutes. Remove cake from pans and cool completely on wire racks.
Nutty Coconut Topping -
In 3 quart saucepan over medium heat, heat 1 cup evaporated milk, 1/2 cup packed light brown sugar, 1/2 cup butter and 3 egg yolks, slightly beaten until smooth and thickened. Stir in one 3 1/2 ounce can of flaked coconut, 1 cup pecans coarsely broken and 1 tsp vanilla until well mixed. Cool topping until thick enough to spread. Top with 1/2 cup pecans on cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (469g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 943 (72%)|
|Amt Per Serving||% DV|
|Total Fat 104.7g||140 %|
|Saturated Fat 47.7g||238 %|
|Monounsaturated Fat 38.4g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 2012.7mg||619 %|
|Sodium 9083.7mg||313 %|
|Potassium 637mg||17 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 54.5g|
|Protein 36.2g||52 %|
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: 1304
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