Chocolate Velvet Cake with Coconut-Pecan Frosting
Of all the cakes Kevin has made, this one is, by far, my favorite. The cake is delicious even without the frosting; but, once you add the frosting, you’ll never want a plain cake again. Kevin made this cake for his grandmother’s 80th birthday. Everyone from 8 to 88 loved it! We know you will, too. Kevin followed the recipe in Southern Living Incredible Chocolate Recipes cookbook.
Ingredients for Cake:
1 ½ c. Nestle’s semi-sweet chocolate chips
½ c. butter, softened
1 (16 oz.) package light brown sugar
3 large eggs
2 c. all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 (8 oz) container sour cream
1 c. hot water
2 tsp. vanilla extract
Ingredients for Coconut-Pecan Frosting:
1 (12 oz) can evaporated milk
1 ½ c. sugar
¾ c. butter or margarine
6 egg yolks
1 ½ tsp. vanilla extract
2 c. chopped pecans, toasted
1 ½ c. sweetened flaked coconut
Directions for Cake:
Melt chocolate chips in a microwave-safe bowl. (Set for 30 seconds at a time and stir in between intervals until melted, about 1 ½ minutes). Beat butter and sugar at medium speed with an electric mixer, until well blended. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, 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. Spoon batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F. for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Coconut-Pecan Frosting between layers and on top of cake.
Directions for Coconut-Pecan Frosting:
Stir together evaporated milk, sugar, butter, and egg yolks in a heavy saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add vanilla, pecans, and coconut, and stir until frosting is cool and spreading consistency.
