1Microwave chocolate and water 1-2 minutes stirring after 1 min. until chocolate is melted. Spray 9 x 11 in. pan.
2Beat egg whites until stiff peaks form,set aside, mix flour, baking soda, and salt. Beat butter and sugar in another bowl, until light and fluffy adding egg yolks one at a time.
3Blend in melted chocolate and vanilla, add flour mixture, alternately with buttermilk, beating until well blended after each.
4Add egg whites stirring gently until well blended. Pour into prepared pan, Bake at 350 for 30 min.
5While cake is baking make your icing.Beat 4 egg yolks with 1 can evaporated milk, add 1 1/2 teas. vanilla, and 1 1/2 c. sugar, until well blended, cook on stove adding 3/4 c. butter, cook on med. heat for about 14 min. then remove from heat stirring constantly.
6Add 1 7 oz.package of Bakers Angel Flake Coconut, and 1 1/2 c. chopped pecans mixing well, then spread onto cake.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...