SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING

SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING - Hi, friend Popular Recipes, in this article entitled SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article alaska, Article cake, Article Chocolate, Article coconut, Article Dessert, Article devils food, Article frosting, Article german, Article heavenly, Article homemade, Article image, Article pecan, Article photo, Article pic, Article recipes, Article sandras, that we write this you can understand and useful. okay, happy reading.

You'll think you've died and gone to heaven!

A super moist and decadent dessert
that will keep you coming back for more...



Prep: 30 Mins.
Bake/Cook: 30 Mins.
Yields: (1) 2-layer 9" cake

INGREDIENTS

Cake
1-1/2 cups all-purpose flour
1/2 cup unsweetened Hershey’s cocoa powder
2 teaspoon instant espresso powder (or instant coffee)
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of table salt
1/2 cup buttermilk
1/2 cup (1 cube) unsalted butter, at room temperature
1 cup packed dark brown sugar
2 teaspoons vanilla extract
2 large eggs

Frosting
1 (14-oz. can) sweetened condensed milk (not un-sweetened condensed milk)
4 egg yolks, lightly beaten
4 tablespoons (1/2 stick) cold butter, cut into cubes
2-1/2 cups sweetened flaked coconut (I like to pulse finer in a food processor)
2 teaspoons vanilla extract
1 cup chopped candied pecans (I do so, separately from the coconut, in a food processor)

METHOD

Preheat the oven to 350 degrees. Spray (2) 9" round cake pans with Bakers Joy; set aside.

In a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax dry mixture through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, softened butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are incorporated (maintain aeration while doing so for a moist-tender cake).

Distribute batter evenly among prepared cake pans. Bake for 25 to 30 minutes, just until a toothpick inserted in center comes out clean

Let cool 15 minutes before removing cakes from pan to cooling racks, then cool completely (right side up).

Meanwhile, while the cake is baking, prepare the frosting in a COLD medium saucepan by whisking the condensed milk and egg yolks together. Add the butter and turn on heat to medium and cook, while constantly stirring (important to prevent potential burning), until thickened, about 10 minutes. Remove saucepan from the heat and fold in coconut, vanilla and pecans. Place lid slightly ajar on saucepan, and let frosting cool completely.


Once cake and frosting have cooled, spread frosting between 2 layers, top of stacked cake and its sides. ~ Enjoy!


Thank You and Good article SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING this time, hopefully can benefit for you all. see you in other article postings.

You are now reading the articleSANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING with the link address https://www.jendelamasa.com/2016/06/sandra-heavenly-chocolate-cake-with.html
Previous
Next Post »

Tuscan Onion Soup (Carabaccia) – French Onion Soup Before It Was French

I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fac...