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Instructions |
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Heat oven to 350°F. Grease and flour three 9inch
round baking pans. Stir together cocoa and water
in small bowl until smooth set aside. Beat butter,
sugar and vanilla in large bowl until light and
fluffy. Add eggs, one at a time, beating well
after each addition.
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Stir together flour, baking soda and sal; add to
butter mixture alternately with chocolate mixture
and buttermilk, beating just enough to blend. Pour
batter into prepared pans.To sour milk- Use 1
tablespoon white vinegar plus milk to equal 1 cup.
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Bake 25 to 30 minutes or until top springs back when
touched lightly. Cool 5 minutes remove from pans to
wire racks. Cool completely. Prepare COCONUT PECAN
FROSTING spread between layers and over top. 10 to
12 servings.
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COCONUT PECAN FROSTING
1 can (14 oz.) sweetened condensed milk (not
evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
1-1/3 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped pecans
Stir together sweetened condensed milk, egg yolks
and butter in medium saucepan. Cook over low heat,
stirring constantly, until mixture is thickened
and bubbly. Remove from heat; stir in vanilla,
coconut and pecans. Cool to room temperature.
About 2 2/3 cups frosting.
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| Serving
Suggestions |
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Cool to room temperature.
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Originally Submitted
2/21/2012
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