Teresa Howell


This is a recipe I got out of a southern living book and I made it for my Family and they loved it... Now everybody wants the recipe, very moist and delicious.

★★★★★ 4 votes


1 1/2 c
semisweet chocolate morsels
1/2 c
butter, softened
1 - 16 oz
package light brown sugar
3 large
2 c
all-purpose flour
1 tsp
baking soda
1/2 tsp
1 - 8 oz
container sour cream
1 c
hot water
2 tsp
vanilla extract


1Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted ( about 1 1/2 minutes total time). Stir until smooth.
2Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
3Stir together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
4Spoon batter evenly into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove layers from pans, and let cool completely on wire rack.

1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks
1 1/2 teaspoons vanilla extract
2 cups chopped pecans, toasted
1 1/2 cups sweetened flaked coconut

Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.
Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

About this Recipe

Course/Dish: Cakes