INGREDIENTS
+For the cake:
°2 cups all-purpose flour
°1 C. baking soda
°1 C. salt
°¾ cup butter
°1 ⅓ cup granulated sugar
°3 eggs
°1 ½ tsp. vanilla
°1 cup buttermilk
°¾ cup semi-sweet chocolate, melted
°2 round cake pans with ALCAN® lids and lined with Reynolds Kitchens™ parchment paper
+For the icing:
°1 can (12 oz) condensed milk
°1 ¼ cup sugar
°¾ cup butter
°7 egg yolks, lightly beaten
°2 ½ cups sweetened coconut flakes
°1 cup pecans, finely chopped
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