The recipe on the box of GERMAN’S Sweet Chocolate and with just a few changes.
3 - 9" Cake Pans
Classic Batter Bowl
Hand Mixer & Bowl
Cake Tester & Releaser
Stackable Cooling Rack Set
Stainless Steel Whisk
2-qt. Nonstick Sauce Pan
4ozBakers German Sweet Chocolateone package
½Cup+ 2 TBSP Water
12OZEvaporated Milk (1 can)
Preheat the oven to 375° F
Cover bottoms of 3 (9-inch) round pans with parchment; rub sides of pans with Crisco or light oil using a paper towel.
Microwave chocolate and water in the Pampered Chef Batter Bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Beat all 8 egg whites in bowl with mixer on high speed until stiff peaks form; set aside.
Combine flour, baking soda and salt. Set aside.
Beat butter and sugar in large bowl with mixer until light and fluffy.
Add 4 egg yolks, 1 at a time, beating well after each.
Blend in melted chocolate and vanilla.
Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add about ¾ of the egg whites a little at a time, folding gently until blended. (Mom says she get a feel when the right amount of egg whites are added, it is about 6 of them. This is where the patience is needed.)
Pour into prepared pans.
Bake 30 minutes or until Cake Tester & Releaser inserted in center comes out clean. Immediately run the black end of the Cake Tester and Releaser around cakes in pans. Cool cakes in pans 15 min.
Remove from pans to wire racks; cool completely.
Beat egg yolks, milk, and vanilla in saucepan with whisk until blended. Add sugar and butter.
Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and pecans; mix well.
Spread the Coconut-Pecan Frosting between cake layers and onto top of cake with a Classic Scraper.
Do not use Non-stick cooking sprays on your good bakeware , they contain soy lecithin, which can create a sticky residue on pans when you're done cooking.