Can I tell you that this luscious, delicious, “give-me-more” of this yummy cake is on our best Christmas dessert list? Absolutely a must for your holidays.
Chocolate Velvet Cake With Coconut-Pecan Frosting
Yield: Makes 12 servings
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package 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
2 teaspoons vanilla extract
– Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). 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. Use immediately, following directions for desired cake.
Note: The addition of hot water at the end of this recipe makes for an exceptionally moist cake.
Coconut-Pecan Frosting Ingredients
1 (12 oz) can evaporated milk
4 egg yolks
1 1/2 tsp pure vanilla extract
1 1/2 sticks butter
3 cups flaked coconut
1 1/2 cups sugar
1 1/2 cups pecans Instructions
Using a whisk, mix egg yolks, milk and vanilla in a large saucepan over medium heat until well blended. Add in butter and sugar and cook over medium heat for about 15 minutes or until it turns golden brown and thickens. Stir constantly Remove from heat; add in coconut and pecans, mix thoroughly. Set aside to cool. Fill Cake. Embellish plate with favorite Christmas candies or fruits.
Recipe courtesy of Southern Living from their Holiday Cakes and Southern Living Magazine DECEMBER 2003