Ingredients :


Parchment paper

2 (4-oz.) packages sweet chocolate baking bars*

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

2 cups sugar

4 large eggs, separated

1 teaspoon vanilla extract

1 cup buttermilk


Frosting Recipe:


1 cup evaporated milk

1/2 cup sugar

1/2 cup dark brown sugar (packed)

3 beaten egg yolks (beat by hand before you add to other ingredients)

1/2 cup butter

1 teaspoon vanilla

1 1/3 cup Baker’s Angel Flake Coconut

1 cup chopped pecans (roasted)


Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.

Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.

Combine flour and next 2 ingredients in a medium bowl.

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread the Frosting between layers and on top and sides of cake. Garnish, if desired.

Directions for the frosting :

Step one:

Roast Pecans:

The easiest way to roast pecans is to place them on a plate and microwave them for 1 minute, then take them out of microwave and toss to turn and put back into the microwave for another minute. If they are still not roasted enough put them back in for about 10 seconds and check again, repeat till roasted. Now chop them into small pieces (about 4 pieces per pecan half)

Step 2:

Mix the following ingredients on a stove set on medium heat for 12 minutes:

1 cup evaporated milk

1/2 cup sugar

1/2 cup dark brown sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla