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Directions
Preheat the oven to 350°F (175°C) and grease and flour three 9-inch spherical pans.
Sift collectively 2 1/2 cups of cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt and put aside.
In a small saucepan, warmth 1/2 cup of water and 4 ounces of German candy chocolate till melted. Take away from warmth and let cool.
In a big bowl, cream 1 cup of softened butter and a pair of cups of white sugar till gentle and fluffy.
Beat within the 4 egg yolks separately, then add the melted chocolate combination and 1 teaspoon of vanilla extract.
Beat within the flour combination alternately with 1 cup of buttermilk, ensuring to combine solely till integrated.
In a separate giant glass or steel mixing bowl, beat 4 egg whites till stiff peaks kind.
Fold 1/3 of the egg whites into the batter, then shortly fold within the remaining egg whites till no streaks stay.
Pour the batter evenly into the three 9-inch pans.
Bake within the preheated oven for half-hour, or till a toothpick inserted into the middle of the cake comes out clear.
Enable to chill for 10 minutes within the pan, then end up onto a wire rack.
For the filling:
In a saucepan, mix 1 cup of white sugar, 1 cup of evaporated milk, 1/2 cup of butter, and three crushed egg yolks.
Cook dinner over low warmth, stirring consistently, till thickened.
Take away from warmth and stir in 1 1/3 cups of flaked coconut, 1 cup of chopped pecans, and 1 teaspoon of vanilla extract.
Let cool till thick sufficient to unfold.
Unfold the filling between the layers and on high of the cake.
In a small saucepan, soften 1/2 teaspoon of shortening and 1 sq. of semisweet chocolate. Stir till clean, then drizzle down the perimeters of the cake.
