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Ingredientes
- 4 ounce bar sweet cooking chocolate
- 1/2 c. warm water
- 2 c. sugar
- 1 c. butter, softened
- 4 large eggs
- 2 1/2 c. Pillsbury's Best All Purpose or possibly Unbleached Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 c. buttermilk
- 1 teaspoon vanilla
- 1 c. sugar
- 1 c. evaporated lowfat milk
- 1/2 c. butter
- 3 large eggs, beaten
- 1 1/3 c. flaked coconut
- 1 c. minced pecans or possibly walnuts
- 1 teaspoon vanilla
Direcciones
- Pre-Heat oven to 350°F.Grease and lightly flour 3 (9") round cake pans. In small saucepan over low heat, heat chocolate with water; set aside.
- In large bowl, beat 2 cups sugar and 1 cup butter till light and fluffy. Add in 4 large eggs, 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add in flour and remaining cake ingredients; blend at low speed till well combined. Pour batter into prepared pans.
- Bake at 350°F for 35 to 45 min or possibly till toothpick inserted in center comes out clean. Cool 5 min; remove from pans. Cool completely.
- In medium saucepan, put together 1 cup sugar, evaporated lowfat milk, 1/2 cup butter and 3 large eggs. Cook over medium heat till mix starts to bubble, stirring constantly. Stir in coconut, nuts and 1 tsp vanilla. Cool till room temperature. Spread frosting between cake layers and on top leaving sides plain.
- TIP: To substitute for buttermilk, use 1 tbsp vinegar or possibly lemon juice plus lowfat milk to make 1 cup.
- HIGH ALTITUDE: Above 3500 feet: Decrease sugar to 1 3/4 cups and baking soda to 3/4 tsp. Bake at 375°F for 25 to 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 573 | |
| Calories from Fat 327 | 57% |
| Total Fat 37.6g | 47% |
| Saturated Fat 21.27g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 453mg | 19% |
| Potassium 256mg | 7% |
| Total Carbs 57.59g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 53.93g | 36% |
| Protein 7.78g | 12% |
