Chocolate Coconut Cake

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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