A luscious caramel frosting with coconut and pecans tops this potluck-perfect chocolate cake.
1 hrPrep: 15 minCook: 45 min
Serves: 16Save Share
Ingredients (17)
Cake
¼ oz Cooking Spray
2 cup All Purpose Flour
1¾ cup Sugar
1 tsp Baking Soda
¼ tsp Salt
2 Butter Sticks
⅓ cup Unsweetened Cocoa Powder
2 Eggs
½ cup Buttermilk
1 tsp Vanilla Extract
Frosting
3 Egg Yolks
1 cup Evaporated Milk
1 tsp Vanilla Extract
1 cup Sugar
½ cup Butter
1⅓ cup Sweetened Coconut Flakes
1 cup Chopped Pecans
Directions
Preheat oven to 350F. Coat a 13-by-9-by-2-inch baking pan with cooking spray.
To prepare the cake, sift flour, sugar, baking soda and salt into a large bowl.
In a small saucepan, combine butter, water and cocoa. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into pan and bake 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool on wire rack. Do not remove from pan.
To prepare the frosting, whisk egg yolks and about 1/3 cup milk in a saucepan. Add remaining milk, vanilla and sugar. Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil. Reduce heat to maintain boil and cook, stirring frequently, 7 minutes or until thick. Remove from heat and stir in coconut and pecans. Cool, stirring occasionally, until thick enough to spread.