Chocolate-Coconut Cake

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

Title: Chocolate-Coconut Cake
Categories: Cakes, Chocolate
Yield: 1 servings

3 oz Unsweetened chocolate
2 c Cake flour
1 1/2 c Sugar
1 1/4 c Buttermilk
1/2 c Shortening
1 1/2 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
3 Eggs
1 1/2 c Flaked coconut
1 c Heavy cream
Chocolate-walnut filling:
1 c Evaporated milk
1/2 c Brown sugar, packed
1/2 c Butter
2 oz Unsweetened chocolate
3 Egg yolks
2 c Walnuts; chopped
1 ts Vanilla

1. Preheat oven to 350 degrees. Grease two 9" round cake
pans; dust bottoms & sides of pans w/ cocoa.
2. In heavy 1 qt. saucepan over low heat, melt
choc.,stirring often, until smooth; remove from heat.
3. Into large bowl, measure next 9 ingred.; add melted
choc. With mixer at low speed, beat until well mixed,
scraping bowl often. Increase speed to high; beat 2 min.
Stir in coconut.
4. Spread batter evenly into pans. Bake 25-30 min.
5. Cool cakes in pans on wire racks 10 min.; invert onto
racks to cool completely.
6. When cakes are cool, prepare filling. In small bowl, w/
mixer at med. speed, beat cream until stiff peaks form.
7. Cut each cake horizontally into 2 layers; place 1 layer
on cake plate & spread w/ half the filling.
8. Top w/ a second layer; spread half the cream. Top w/
another cake layer; spread w/ remaining filling. Top w/
last layer ; spread w/ remaining cream.
** Filling: In 3 qt. saucepan over med. heat, heat 1 c.
evaporated milk, 1/2 c. packed br. sugar, 1/2 c.butter, 2
oz. unsweet. choc. & 3 egg yolks, slightly beaten, until
choc. melts & mixture will coat a spoon, about 10 min.,
stirring often (don't bring to a boilor it will curdle).
Remove from heat;stir in 2 c. chopped walnuts & 1 tsp.
vanilla. Cool until thick enough to spread, stirring
occasionally. Rose Nape

-----