ice:
1 teaspoon ghee
2 ounces semisweet chocolate
Directions :
The third line greased 9 inches. Round baking trays with waxed paper. Grease the waxed paper and set it aside. In a small saucepan, melt the chocolate with water over low heat. cool.
Preheaat oven 350 degres. In bowl, cream butter & sugar to light / fluffy, 5-7 min . Beat 4 egg yolks, 1 at a time, beating well after each addition. Mix melt chocolate // vanilla. Combine flour with baking soda and salt; Add to the whipped mixture alternately with the buttermilk, beating well after each addition.
In a small bowl, using clean beaters, beat 4 egg whites until stiff peaks form. Fold a quarter of the egg white into a creamy mixture; Fold in remaining whites.
Pour mix to prepared pans. Baking about 24-28 min Let cool for 10 minutes before removing from pan and wire rack to cool completely.
To garnish, in a small saucepan, heat the sugar, milk, butter, and egg yolks over medium-low heat until mixture is thick and golden brown, stirring constantly. Remove from heat. Add coconut, pecans and vanilla extract, stirring. Cool until thick enough to spread. Spread a third of the frosting on each cake layer and stack the layers.
In the microwave, melt chocolate and margarine; Stir until smooth. sprinkle over cake
Enjoy!
