5.25 oz bag 60 dark chocolate
2 c Flour
2 c Sugar
1 c buttermilk
1 c Butter
½ c Strong coffee
2 t Vanilla
1 1/8 tBaking soda
¼ t Salt
1 1/2 c Sugar
1 12 oz can Evaporated milk
¾ c Butter
4 egg yolks
2 t Vanilla
1 c Pecans
7 oz Sweetened shredded coconut
In a bowl melt chocolate squares in microwave at 30 second intervals until melted. Add coffee to the chocolate and mix this in well.
In a large bowl add flour, baking soda and salt. Whisk thoroughly.
In another large bowl add sugar and butter. Cream butter and sugar using an electric mixer. This can also be done in a stand mixer of course.
Add eggs one at a time, making sure each one is mixed in before adding another one.
Add flour 1/3 at a time and get that mixed in well after each addition.
Occasionally scrap down the bowl to so everything is mixed in well.
Add vanilla extract and get that incorporated.
Our buttermilk gets mixed in now mix in the chocolate and coffee blend.
Once this is blended we’re going to pour equal amounts into 3 nine inch cake pans that have been buttered and floured.
Preheat oven to 350 degrees. Bake cakes for about 30 minutes. They are done when a toothpick comes out clean. Cool cakes for 10 minutes then move too cooling rack and cool completely before frosting.
Add the evaporated milk. The sugar and eggs go in, the next thing we’re going to add is our butter. Now the vanilla extract.
Over medium low heat we’re going to stir this often for about 12 -15 minutes. It’s going to thicken up some and get a darker in color.
Add pecans. Add sweetened flaked coconut. We’re going to stir this in and turn off the heat. Let the frosting cool completely before using. Frost between each layer and the top. Serve. Enjoy.