°1/4 c HERSHEY’S Cocoa (50 mL)
°1/2 c boil water
°1 c butter or margarine, soft plus 3 tbsp. 2 tbsp (295 ml)
°2 1/4 cups sugar (550 ml)
°1 C. vanilla
°2 cups all-purpose flour (500 ml)
°1 C. baking soda (5 ml)
°1/2 tsp. salt (2 ml)
°1 cup buttermilk or sour milk* (250 ml)
+PECAN COCONUT GLAZE:
°1 can sweetened condensed milk (not evaporated) (398 ml)
°3 egg yolks, lightly beaten
°1/2 cup butter or margarine (125 ml)
°1 C. vanilla extract (5 ml)
°1 1/3 cups sweetened coconut flakes (325 mL)
°1 c chop pecans (250 mL)
°pecan halves ()
Preheat oven 350°F (180°C). Greased & flour three 9-inch (1.5 L) around cake pans.
Combine cocoa and water in small bowl until smooth; Reserve. Beat butter, sugar and vanilla in a large bowl until fluffy. Adding eggs, one at a time, mixing well every time. Combine flour, baking soda and salt; add to butter mixture, alternating with reserved chocolate mixture and buttermilk, stirring to combine, but not too much. Divided batter evenly to greased pans.
Bake for 25 to 30 minutes or until the top of the cake springs back when lightly pressed. Place on wire rack; let cool in pans for 5 minutes. Flip the cakes and let cool completely.
Coconut Pecan Glaze: Stir condensed milk, egg yolks and butter in a medium saucepan over low heat. Cooking, stir constantly, until the mixture thickthickens and bubbles. Remove from fire; stir in vanilla, coconut and chopped pecans. Let cool to room temperature.
Spread frosting between layers and on top. Garnish with pecan halves to taste (if using).