Microwave Coconut Pecan Frostinggerman Choc Frst Recipes

Steps:

• Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
• Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
• Stir until chocolate is completely melted.
• Sift flour, baking soda and salt; set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Stir in chocolate and vanilla.
• Add flour mixture alternately with buttermilk, beating well after each addition.
• Beat egg whites with electric mixer on high speed until stiff peaks form.
• Fold into your batter.
• Pour evenly into prepared pans.
• Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
• Immediately run spatula between cakes and sides of pans.
• Cool 15 minutes; remove from pans.
• Remove wax paper and cool completely on wire racks.
• For the frosting:.
• Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
• Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature and of spreading consistency.
• Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

Steps:

• Cook the condensed milk, egg yolks and butter for about 10 minutes over medium heat in a 2 qt heavy saucepan, stirring constantly until bubbly.
• Remove from heat and stir in the coconut, pecans, and vanilla.
• Allow to cool for about 15 minutes before spreading on cake.