Ingredients

The following ingredients have 20 Servings
  • 1 cup boiling water
  • 4 ounces German sweet chocolate (chopped)
  • 1/2 cup oil
  • 1/2 cup buttermilk
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1 cup evaporated milk
  • 1 ½ cups brown sugar (packed)
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 2 ½ cups sweetened shredded coconut
  • 1 ½ cups chopped pecans

Instruction

  • To make the cake, preheat oven to 350F. Grease a 9x13-inch metal baking pan. Set aside.
  • In a large, heat-proof bowl, add chopped chocolate.
  • Pour the boiling water over the chocolate, and let it stand for 5 minutes.
  • Stir until chocolate has melted and is combined with the water.
  • Add the oil, buttermilk, and sugar. Whisk until well-combined.
  • Whisk in the eggs and vanilla until well-combined.
  • Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until combined. Don't overmix.
  • Pour the batter into the prepared baking pan.
  • Bake for 25-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Cool to room temperature.
  • To make the topping, add the egg yolks, milk, and brown sugar to a large saucepan.
  • Whisk until combined.
  • Add butter.
  • Heat saucepan over low heat.
  • Cook for 10 minutes, whisking regularly, until mixture has thickened.
  • Remove from heat.
  • Whisk in vanilla extract.
  • Add coconut and pecans, and stir in.
  • Let topping cool for 15 minutes.
  • Spread topping over cake, and let cool to room temperature before serving.