Chocolate Cake with Pecan Praline Honey & Coconut Filling

The perfect finale' to any meal! You won't have any problems with leftovers from this cake, but you may not get a second slice once your guests get a taste!
Chocolate Cake with Pecan Praline Honey & Coconut Filling

Ingredients:

  • 4 oz. Baker's German's Sweet Chocolate

  • 4 egg yolks

  • ½ cup boiling water

  • 1 teaspoon vanilla

  • 1 cup butter or margarine

  • 2 ½ cups cake flour

  • 1 ½ cups Log Chain Pecan Praline Honey Creme

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ½ cup buttermilk

  • 4 egg whites, stiffly beaten

Instructions:

Melt chocolate in boiling water. Cool. Cream butter and honey until fluffy. Add yolks, 1 at a time, beating well after each.

Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8- or 9-inch layer pans, lined on bottoms with paper.

Bake at 350 degrees for 40 to 50 minutes. Cool. Frost tops only.

Pecan Praline Honey & Coconut Filling
Mix 16 oz. of Log Chain Pecan Praline Honey Creme with 1 1/3 cup packed flaked coconut and 1 cup chopped pecans and 1 package of vanilla pudding prepared reducing cold milk to 1 cup. Refrigerate filling at least 2 hours before frosting top of layers.
 

Recipe courtesy of Log Chain Honey at logchain.com
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