Buttermilk Chocolate Cake W/coconutpecan---Pt 2

---------- Recipe via Meal-Master (tm) v8.05

Title: Buttermilk Chocolate Cake W/coconutpecan---Pt 2
Categories: Cheesecakes, Chocolate
Yield: 6 servings

See directions/see part 1

In a double boiler, melt the chocolate over simmering
water, stirring occasionally, and set aside to cool. Sift
the flour together with the sugar, baking soda, baking
powder, and salt. In the bowl of an electric mixer or with
a handheld mixer, beat the butter until it is fluffy. Add
the flour mixture, 3/4 cup of the buttermilk, and the
vanilla and beat in thoroughly, mixing for about 2 minutes
with the electric mixer. Add the melted chocolate, eggs,
and the remaining 1/4 cup of the buttermilk and beat for 1
minute longer. Pour an equal amount of the cake batter into
each prepared pan and bake on the center rack of the oven
for 30 to 35 minutes, or until a toothpick inserted into
the center comes out clean. Cool the cakes in their pans
for 15 minutes, then turn out onto a cake rack and finish
cooling. With a soft pastry brush, brush any loose crumbs
from the side edges of the cake layers.

To make the marmalade, combine the milk, sugar, egg
yolks, and butter in a medium saucepan. Over medium heat
cook the mixture, stirring constantly, until it thickens,
about 10 minutes. Do not let the mixture come to a boil.
Remove from the heat and add the coconut and pecans. Stir
together well, then let cool almost to room temperature,
beating occasionally so that it does not form a crust.

To assemble the cake, place the first layer of cake on a
serving dish. Spread a layer of the marmalade on the top of
the cake only, about 1/2inch thick. Place the second layer
of the cake on top of the first and spread the top of it
with some of the marmalade. Finally, place the third cake
layer on the top and spread a nice, thick, and slightly
rounded layer of the marmalade on top of that. Cut into
wedges for serving.
Yield 6 to 8 servings TOO HOT TAMALES SHOW #TH 6243

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