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Ingredientes
- 1/2 c. boiling water
- 1 bar sweet cooking chocolate
- 1 c. butter
- 2 c. sugar
- 5 egg yolks
- 1 teaspoon vanilla
- 2 1/2 c. cake flour
- 1 teaspoon soda
- 1 c. buttermilk
- 5 egg whites, stiffly beaten
- 1 c. evaporated lowfat milk
- 1 c. sugar
- 3 slightly beaten egg yolks
- 1/2 c. butter
- 1 teaspoon vanilla
- 1 1/3 c. coconut
- 1 c. minced pecans
Direcciones
- Heat oven to 350 degrees. Grease 3 round layer pans, 8 or possibly 9 inches. Line bottoms with wax paper. In small bowl, pour boiling water over chocolate, stirring till chocolate is melted. Set aside to cool.In large mixer bowl, cream butter and sugar till light and fluffy. Add in egg yolks, one at a time, beating after each addition. On low speed blend in chocolate and vanilla. Fold in flour, soda and salt alternately with buttermilk, beating after each addition till batter is smooth. Mix in egg whites. Divide batter among pans. Bake 8 inch round layers 35-40 min, till top springs when lightly touched with finger.
- NOTE: Do not open the oven to check cake too soon, or possibly it will fall; this is a sensitive recipe.
- Put together evaporated lowfat milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat till thickened, about 12 min. Remove from heat. Add in coconut and minced pecans. Cool till thick sufficient to spread, beating occasionally. Makes 2 1/2 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 588 | |
| Calories from Fat 262 | 45% |
| Total Fat 30.04g | 38% |
| Saturated Fat 17.36g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 209mg | 9% |
| Potassium 169mg | 5% |
| Total Carbs 76.82g | 20% |
| Dietary Fiber 1.4g | 5% |
| Sugars 53.71g | 36% |
| Protein 5.28g | 8% |
