Cook time: 35 Min Prep time: 20 Min Serves: Makes a 9 X 13 or 10 X 16 sheet cake.
Ingredients
1 pkg baker’s German sweet chocolate (4 ounces)
1/2 c water
2 c all purpose flour, sifted, then measured
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c sugar
1 can(s) evaporated milk 12-ounce size (not sweetened condensed)
1 1/2 c sugar
3/4 c melted butter (1 1/2 sticks)
4 large egg yolks, slightly beaten
1 1/2 tsp vanilla extract
7 oz baker’s angel flake coconut
1 1/2 c broken pecans
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9″ pans and frost between the layers.
2. Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.
3. Separate eggs. Beat egg whites until stiff peaks form and set aside.
4. Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
5. Slowly add melted chocolate to butter mixture while mixing. Scrape sides of the bowl with the spatula and mix well. Add vanilla and mix well.
6. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.