Directions
1. Prep the Oven & Pans
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Mix the Cake Batter
In a small bowl, stir cocoa and boiling water until smooth. Set aside.
In a large bowl, beat butter, sugar, and vanilla until light and fluffy.
Add eggs one at a time, beating well after each.
In another bowl, combine flour, baking soda, and salt.
Add the dry ingredients to the butter mixture, alternating with the cocoa mixture and buttermilk. Mix just until blended.
3. Bake
Divide the batter evenly into the 3 prepared pans.
Bake for 25–30 minutes, or until the top springs back when lightly touched.
Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
4. Make the Frosting
In a saucepan over low heat, stir together condensed milk, egg yolks, and butter.
Cook, stirring constantly, until thickened and bubbly.
Remove from heat. Stir in vanilla, coconut, and chopped pecans.
Let cool to room temperature. Makes about 2⅔ cups frosting.
5. Assemble the Cake
Spread frosting between cake layers and on the top.
Garnish with pecan halves, if desired.
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