1. Preheat oven to 350°. 2. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour. 3. Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside. 4. Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). 5. Add yogurt, extracts, and egg whites; beat well. 6. Lightly spoon sifted flour into dry measuring cups, and level with a knife. 7. Combine sifted flour through salt. 8. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture. 9. Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles. 10. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. 11. Cool in pans 10 minutes, and remove from pans; cool completely on wire racks. 12. Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. 13. Spread with 1/3 cup frosting (below), and top with remaining cake layer. 14. Spread remaining frosting over top and sides of cake. 15. Store cake loosely covered in refrigerator. 16. FROSTING: 17. Melt butter in a medium saucepan over medium-high heat. 18. Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes). 19. Remove mixture from heat, and stir in sugar, cornstarch, and salt. 20. Add milk, syrup, and egg yolks, and stir well. 21. Cook 2 minutes over medium-high heat or until thick, stirring constantly. 22. Remove from heat, and stir in flaked coconut and extracts. 23. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
