I needed chocolate last weekend, so I made this delicious cake. The cake is extremely moist (a reason I don't usually like cakes) and stands well on its own. You won't be needing ice cream or milk to go with this cake--it's awesome. The frosting is really good too, but you can put whatever frosting you want on this cake. I used 3/4 c. coconut and maybe 1/2 c. of crushed walnuts when I made the frosting, since that's all I had. Oh, and I went ahead and used the whole can of evaporated milk and it worked fine.
INGREDIENTS for cake
3 c. packed brown sugar
1 c. butter or margarine, softened
4 eggs
2 t. vanilla extract
2 2/3 c. all-purpose flour
3/4 c. baking cocoa
1 T. baking soda
1/2 t. salt
1 1/3 c. sour cream
1 1/3 c. boiling water
DIRECTIONS
1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla.
2. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.
3. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
INGREDIENTS for frosting
1 c. evaporated milk
1 c. white sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 c. margarine
1 t. vanilla extract
1 c. chopped pecans
1 c. flaked coconut
DIRECTIONS
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let the frosting sit for 30 mins or so to thicken up before spreading.
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