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Miami Beach Cake Recipe

Recipe by: 106a802496d678ba

"A lady from our church makes this every year for her daughter."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Grease and flour bottom of two 9 inch round cake pans. Preheat oven to 375 degrees F (190 degrees C).
  • 2Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside.
  • 3Cream butter or margarine in a large mixing bowl. Gradually add 1 1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
  • 4Combine the flour, baking soda, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture.
  • 5Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks.
  • 6Beat cream with 2 tablespoons of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.
Ingredients
  • 12 servings
  • 512 cals
  • 1 cup semisweet chocolate chips
  • 1/3 cup butter, melted
  • 1/2 cup chopped pecans
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups buttermilk
  • 1 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 1 cup flaked coconut
Nutrition

Amount per serving ( 5 total)

  • Calories:
    512
    26%
  • Fat:
    30.6
    47%
  • Carbs:
    57.5
    19%
  • Protein:
    5.8
    12%
  • Cholesterol:
    93
    31%

Based on a 2,000 calorie diet

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