1 Picture
Ingredients
- Cake
- 2 Cups Flour
- 1 1/2 Cup Sugar
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2/3 Cup Butter
- 1 Cup Buttermilk
- 1 tsp Vanilla
- 2 Eggs
- 1 Pkg 4oz Bakers Greman Sweet Chocolate
- Frosting
- 1 Cup Evaporated Milk
- 1 Cup Sugar
- 3 Slightly Beaten Egg Yolks
- 1/2 Cup Butter
- 1 tsp Vanilla
- 1 1/3 Cup Shredded Coconut
- 1 Cup Chopped Pecans
Details
Servings 10
Level of difficulty Average
Preparation time 90mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Cake - Mix flour with sugar, baking soda, baking powder and salt. Stir butter to soften. Add flour mixture, buttermilk, vanilla, eggs and chocolate. Blend. Then beat for 3 minutes at medium speed. Pour into 2 well greased and floured 9 inch round cake pans. Bake at 350 for about 35 minutes. Let cool.
Step 2
Combine ingredients, except coconut and pecans, in a saucepan. Cook over medium heat continuously stirring until thickened, about 12 minutes. Remove from heat. Add coconut and chopped pecans, stir. Cool until thickened enough to spread, stir occasionally.
Step 3
Spread over both cakes and layer them filling the middle seam with remaining frosting.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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