---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate-Coconut Cake
 Categories: Cakes, Chocolate
      Yield: 1 servings
 
      3 oz Unsweetened chocolate
      2 c  Cake flour
  1 1/2 c  Sugar
  1 1/4 c  Buttermilk
    1/2 c  Shortening
  1 1/2 ts Baking soda
      1 ts Salt
      1 ts Vanilla
    1/2 ts Baking powder
      3    Eggs
  1 1/2 c  Flaked coconut
      1 c  Heavy cream
           Chocolate-walnut filling:
      1 c  Evaporated milk
    1/2 c  Brown sugar, packed
    1/2 c  Butter
      2 oz Unsweetened chocolate
      3    Egg yolks
      2 c  Walnuts; chopped
      1 ts Vanilla
 
  1. Preheat oven to 350 degrees. Grease two 9" round cake
  pans; dust bottoms & sides of pans w/ cocoa.
  2. In heavy 1 qt. saucepan over low heat, melt
  choc.,stirring often, until smooth; remove from heat.
  3. Into large bowl, measure next 9 ingred.; add melted
  choc. With mixer at low speed, beat until well mixed,
  scraping bowl often. Increase speed to high; beat 2 min.
  Stir in coconut.
  4. Spread batter evenly into pans. Bake 25-30 min.
  5. Cool cakes in pans on wire racks 10 min.; invert onto
  racks to cool completely.
  6. When cakes are cool, prepare filling. In small bowl, w/
  mixer at med. speed, beat cream until stiff peaks form.
  7. Cut each cake horizontally into 2 layers; place 1 layer
  on cake plate & spread w/ half the filling.
  8. Top w/ a second layer; spread half the cream. Top w/
  another cake layer; spread w/ remaining filling. Top w/
  last layer ; spread w/ remaining cream.
  ** Filling:   In 3 qt. saucepan over med. heat, heat 1 c.
  evaporated milk, 1/2 c. packed br. sugar, 1/2 c.butter, 2
  oz. unsweet. choc. & 3 egg yolks, slightly beaten, until
  choc. melts & mixture will coat a spoon, about 10 min.,
  stirring often (don't bring to a boilor it will curdle).
  Remove from heat;stir in 2 c. chopped walnuts & 1 tsp.
  vanilla. Cool until thick enough to spread, stirring
  occasionally.   Rose Nape
 
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