Sunday, October 7, 2012

Chocolate Velvet Cake with Coconut-Pecan Frosting

Another birthday at work last month.  I had saved this recipe from Southern Living from December 2003.  This chocolate cake batter can be used for any kind of chocolate cake recipe you can imagine and just changing the filling or frosting.  It makes a great, moist cake.


Cake Batter: 
1 1/2 cups semisweet chocolate morsels 
1/2 cup butter, softened 
2 cups packed light brown sugar
3 large eggs 
2 cups all-purpose flour  
1 teaspoon baking soda 
1/2 teaspoon salt 
1 (8-ounce) container sour cream  
1 cup hot water (I used coffee) 
2 teaspoons vanilla 

Melt semisweet chocolate morsels in a microwave-safe bowl on high for 30-second intervals until melted.  Stir until smooth. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Spoon cake batter evenly into 3 greased and floured 8-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.

1 (12-ounce) can evaporated milk 
1 1/2 cups sugar 
3/4 cup butter or margarine
6 egg yolks 
1 1/2 teaspoons vanilla 

2 cups chopped pecans, toasted 
1 1/2 cups sweetened flaked coconut

Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.

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