Do not over cook this cake, check it about 20 to 25 minutes to see if cake is done. this is a very most cake. If for some reason you have a dome on your cake .you can take a pan that fit inside the cake pan but the same size as the cake and push it down level , it will not hurt the cake . Do this while the cake is hot.
buttermilk /or 1tablespoon vineger or lemon juice, plus enough milk to make 1cup
vanilla , pure
butter or margarine
egg yolks slightly beaton
7 oz flake coconut
stir milk, sugar,butter,egg yolks and vanillain a large saucepan constantly,cook on medium heat 12 minutes or untilthickened and golden brown. remove from heat. stir in coconut and pecans cool to room temperature i put the pan in cold water then frig
1Heat oven to 350* grease and lightly flour three 9/inch round cake pans. In small saucepan over low heat , melt chocolate with water;cool.
2In a large bowl,combine 2 cups sugar and 1 cup butter or margarine; beat until light and fluffy . Add 4 eggs, one at a time , beating well after each addition . Stir in chocolate mixture. And all remining cake ingredients; beat at low speed until wel lcombined.Divide batter into greased and floured pans.
3Bake at 350* for 30 t0 40 minutes or untill a toothpick inserted in the center comes out clean.Cool 5or 6 minutes. Remove from pans. cool 1 hour or untill completely cooled.
4Place 1 cake layer ,top side down on serving plate, add frosting to the thickness that suits you ,repeat on other layers . I make a double batch of frosting so that I can cover the whole cake no cake showing.