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Categories:
sugar vegetable shortening eggs egg whites milk vanilla flour milk butter sugar egg yolks flour vanilla pecans coconut chocolate chips
Viewed: 32 - Published at: 3 years agoIngredients
- 1 2/3 cups sugar
- 2/3 cup solid vegetable shortening
- 3 large eggs
- 2 large egg whites
- 1 1/4 cups whole milk
- 1 tablespoon vanilla extract
- 2 cups self-rising flour
- 1 5-ounce can evaporated milk
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 3 large egg yolks, beaten to blend
- 1 tablespoon all purpose flour
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 1 1/2 cups flaked sweetened coconut
- 1 1/2 cups semisweet chocolate chips
Method
- Preheat oven to 350F.
- Butter 13 x 9 x 2-inch baking pan.
- Using electric mixer, beat sugar and vegetable shortening in large bowl to blend.
- Beat in eggs and egg whites, then milk and vanilla extract.
- Add flour and beat just until blended.
- Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes.
- Cool cake in pan.
- Combine first 6 ingredients in heavy large saucepan.
- Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes.
- Stir in pecans and coconut.
- Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
- Spread warm frosting over cake in pan.
- Let cool completely.
- Sprinkle chocolate chips over cake, pressing gently to adhere.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Bring to room temperature before serving.)
