Did you hear that? I think the heavens just parted and the angels sang…
This. cake. What can I say? Oh, I know- best thing you’ll ever eat. Ever. I promise 🙂
I think that’s all the intro it needs.
For the cake:
Ingredients:
2C all-purpose flour
1 3/4C sugar
1 tsp baking soda
1/4 tsp salt
1C butter, cut into small pieces
1C water
1/3C unsweetened cocoa
2 eggs
1/2C buttermilk
1 tsp vanilla extract
Directions:
Pre-heat oven to 350°. Mist a 13×9 pan with cooking spray.
Sift together flour, sugar, baking soda and salt into a bowl.
Add the butter, water and cocoa into a small saucepan and cook over medium heat. Stir occasionally until mixture simmers and butter is melted.
Add cocoa mixture, eggs, buttermilk and vanilla into the flour mixture. Mix until just combined.
Pour the cake batter into pan and bake for 3o minutes, or until an inserted toothpick comes out clean.
For the frosting
Ingredients:
3 egg yolks
1C evaporated milk, divided
1 tsp vanilla extract
1C sugar
1/2C butter, cut into small pieces
1 1/2C sweetened coconut
1C chopped pecans
Directions:
Whisk together the egg yolks with 1/3 C milk in a medium saucepan. Then pour in the rest of the milk, the vanilla, sugar and btter.
Cook over medium heat until the butter is melted and mixture comes to a full boil. Then lower heat and simmer for about 7 minutes or until thickened, stirring frequently with a wooden spoon.
Remove from the heat and mix in pecans and coconut.
Let cool, stirring occasionally, then spread evenly over the top of the cake.
**Note: this cake freezes and thaws again quite well. If there’s any leftover, that is….
Source: My mother-in-law, original source unknown but brilliant
