1 cup margarine
3 cups white sugar
3/4 cup heavy cream
6 (1 ounce) squares semisweet chocolate
3 tablespoons butter
1 1/4 cups sweetened condensed milk
3 egg yolks
1 teaspoon vanilla extract
2 cups flaked coconut
1 cup finely chopped pecans
1 teaspoon vanilla extract
1/4 cup chocolate syrup
1 teaspoon orange juice
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (3 ounce) square pans.
Sift together the margarine, sugar, cream, chocolate, butter and sweetened condensed milk.
Combine egg yolks, vanilla and coconut in small bowl; beat into the margarine mixture. Stir together pecans and 1 teaspoon vanilla. Dissolve chocolate syrup in water, stirring constantly, and stir into the batter. Fold in coconut and pecans. Spread 2/3 of the batter onto the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
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