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1 hours
Prep: 20 minutes
Cook: 35 minutes
1634 calories per serving view nutrition facts
1 cake
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| 3 | ounces | chocolate unsweetened | |
| 2 | cups | cake flour | |
| 1 1/2 | cups | sugar | |
| 1 1/4 | cups | buttermilk | |
| 1/2 | cup | vegetable shortening | |
| 1 1/2 | teaspoons | baking soda | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | teaspoon | baking powder | |
| 3 | large | eggs | |
| 1 1/2 | cups | coconut | flaked |
| 1 | cup | heavy whipping cream | |
| Walnut filling | |||
| 1 | cup | evaporated milk | |
| 1/2 | cup | brown sugar | packed |
| 1/2 | cup | butter | |
| 2 | ounces | chocolate unsweetened | |
| 3 | each | egg yolks | |
| 2 | cups | walnuts | chopped |
| 1 | teaspoon | vanilla extract | |
Preheat oven to 350 degrees. Grease two 9 inch round cake pans; dust bottoms and sides of pans with cocoa.
In heavy 1 qt. saucepan over low heat, melt chocolate.
Into large bowl, measure next 9 ingredients, add chocolate.
With mixer at low speed, beat until well mixed, scraping bowl often.
Increase speed to high; beat 2 min.
Stir in coconut.
Spread batter evenly into pans. Bake 25-30 min.
Cool cakes in pans on wire racks 10 min.; invert onto racks to cool completely.
When cakes are cool, prepare filling. In small bowl, with mixer at med. speed, beat cream until stiff peaks form.
Cut each cake horizontally into 2 layers; place 1 layer on cake.
| % Daily Value* | |
| Total Fat 107.0g | 164% |
| Saturated Fat 46.0g | 230% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 1159mg | 48% |
| Total Carbohydrate 152.0g | 51% |
| Dietary Fiber 10.0g | 42% |
| Sugars 84.0g | |
| Protein 35.0g | 70% |
| Vitamin A | 38% | Vitamin C | 5% | |
| Calcium | 32% | Iron | 65% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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