Creole Chocolate Cake

• 2 cups flour, all-purpose
• 2 cups sugar
• 1/2 cup buttermilk
• 1 cup butter or margarine
• 3 tablespoons cocoa powder
• 1 cup water
• 2 large eggs
• 23 cup sugar
• 1/2 cup evaporated milk
• 2 each egg yolks
• 13 cup vegetable shortening
• 1/2 teaspoon vanilla extract
• 1/2 cup coconut flaked
• 1 cup pecans chopped
• 1/2 cup heavy whipping cream chilled
• 6 ounces chocolate chips
• 1/2 cup sour cream
• 1 dash salt

1. Preheat oven to 350F (180C).
2. Grease and flour a 9x13 inch baking pan.
3. In a small saucepan combine water, cocoa and butter, stirring over low heat to melt.
4. In small bowl mix buttermilk, soda and eggs.
5. Add to flour and sugar, mix well.
6. Add chocolate mixture and milk.
7. Bake 30 to 35 minutes.
8. Cook in pan and turn out onto rack.
9. When cool, split cake lengthwise.
10. Place bottom on cake plate.
11. For the filling, in saucepan combine sugar, evaporated milk, egg yolks and shortening.
12. Cook and stir over medium heat until mixture comes to a boil.
13. Remove from heat.
14. Stir in vanilla, coconut and pecans.
15. Cool.
16. Spread over cake.
17. In small bowl beat cream until stiff.
18. Spoon over filling.
19. Place cake layer on top.
20. For the frosting, melt chocolate pieces in top of double broiler over hot water.
21. Remove from heat.
22. Stir in sour cream and salt.
23. With wooden spoon, beat until smooth.
24. Cool 5 minutes until spreading consistency.
25. Frost top and sides of cakes.
26. Refrigerate one hour before serving.

flour, sugar, buttermilk, butter, cocoa powder, water, eggs, sugar, milk, egg yolks, vegetable shortening, vanilla, coconut flaked, pecans, heavy whipping cream, chocolate chips, sour cream, salt

Taken from recipeland.com/recipe/v/creole-chocolate-cake-39096 (may not work)