Chocolate Velvet Cake with Coconut-Pecan Frosting

Ingredients

• SOUTHERN LIVING CHOCOLATE VELVET CAKE WITH
• COCONUT-PECAN FROSTING
• Cake Batter:
• 1 1/2 cups
• semisweet chocolate morsels
• 1/2 cup
• butter, softened
• 2 cups packed 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 (I used coffee)
• 2 teaspoons
• vanilla
• 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.
• Spoon cake batter evenly into 3 greased and floured 8-inch round
• cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick
• inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.
• Frosting:
• 1
• (12-ounce) can evaporated milk
• 1 1/2 cups
• sugar
• 3/4 cup
• butter or margarine
• 6 egg yolks
• 1 1/2 teaspoons
• vanilla
• 2 cups
• chopped pecans, toasted
• 1 1/2 cups
• sweetened flaked coconut
• Stir together first 4 ingredients in a heavy 3-quart saucepan