INGREDIENTS

INSTRUCTIONS

Make the cake layers: Line the bottoms of 3 buttered 9 by 1 1/2-inch
round cake pans with rounds of waxed paper, butter the paper, and  dust
the pans with flour, knocking out the excess. In a small metal  bowl
set over a saucepan of barely simmering water melt the chocolate  with
the water, stirring occasionally, remove the bowl from the heat,  and
let the mixture cool. Into a bowl sift together the flour, the  baking
soda, and the salt. In the large bowl of an electric mixer  cream
together the butter and the sugars until the mixture is smooth.  Add
the buttermilk alternately in batches, beginning and ending with  the
flour mixture, and beat the batter until it is smooth. Mix in the
melted chocolate. Divide the batter among the prepared pans,  smoothing
the tops, rap each pan twice on a hard surface to expel any  air
bubbles, and bake the layers in the middle of a preheated 350  degree
oven for 20 to 30 minutes, or until a tester comes out clean.  Let the
layers cool in the pans on racks for 10 minutes, run a knife  around
the edge of each pan, and invert the layers onto the racks.  Remove the
wax paper and let the layers cool completely. The cake  layers may be
made 2 days in advance and kept, wrapped in plastic  wrap, at room
temperature.  Make the filling: In a saucepan combine the cream, the
granulated  sugar, and the butter and cook the mixture over moderately
low heat,  stirring, until the sugar is dissolved. Whisk 1/2 cup of the
cream  mixture into the yolks, whisk the yolk mixture into the
remaining  cream mixture, and cook the mixture over moderately low
heat,  whisking, for 10 minutes, or until it is thickened (do not
boil).  Stir in the vanilla, the pecans, and the coconut and let it
cool,  stirring occasionally.  Make the frosting: In a bowl beat
together the butter, the cream, the  vanilla, the chocolate, and the
confectioners sugar until the  frosting is fluffy.  Assemble the cake:
On a cake stand arrange 1 cake layer, spread the  layer with 3/4 cup of
the filling, and top the filling with a second  layer. Spread the
second layer with 3/4 cup of the remaining filling  and pour the icing
on top of the cake, letting it drip down the side  of the cake.  The
cake may be assembled 1 day in advance and kept covered loosely  and
chilled. Let the cake return to room temperature before serving.
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb
20, 1998

A Message from our Provider:

“Jesus Christ is the shelter from life’s storm.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7310
Calories From Fat: 4964
Total Fat: 573.3g
Cholesterol: 2149.6mg
Sodium: 5258.4mg
Potassium: 3827mg
Carbohydrates: 552.1g
Fiber: 56.6g
Sugar: 457.4g
Protein: 87.2g