3/4 cup butter, softened
2 cups white sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate syrup
1 teaspoon vanilla extract
1 (18.25 ounce) can evaporated milk
1 1/2 cups evaporated milk
2 cups shredded coconut
1 cup chopped pecans
8 eggs
1 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, cream together the butter, sugar, eggs and flour until smooth. Beat in the chocolate syrup, evaporated milk and evaporated milk. Stir in the coconut, pecans and eggs and mix until well blended. Pour batter into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
For the Icing Glaze: In a large glass or metal bowl, beat evaporated milk, evaporated milk, coconut milk, pecans and eggs until smooth. Beat in the chocolate glaze, then spread mixture over cake. Chill in refrigerator until serving.
Great book (and everyone in my family loves delicious chili). I followed the recipe exactly, negative in fact, as in no onion, no chili powder, no cheese, and no flour. But even so, delicious. Goes great with Pisco -- and plenty of it.
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