• Bake the EASY MOIST CHOCOLATE FUDGE CAKE, set aside to cool down.
  1 recipe EASY MOIST CHOCOLATE FUDGE CAKE RECIPE

How To Make The Filling

• The very first step is to roast the pecans. Spread them on a baking sheet and bake them in a 350F oven for 10 minutes or until you smell roasted nuts. Keep an eye on them, as nuts burn very quickly. Let them cool down fully.
  1 cup Pecans
• Use a thick bottom saucepan to cook the filling. Pour the evaporated milk into the pan. Add the sugars and butter and mix well.
  ½ cup Butter, ½ cup Granulated sugar, ½ cup Brown sugar, ¾ cup Evaporated milk
• Lightly beat the egg yolks, add them to the milk, and stir until the mixture thickens. It should eventually have the consistency of honey.
  3 Egg yolk
• Add the chopped pecans, shredded coconut, and vanilla extract, cook the mixture for another few minutes, and then remove it from the heat. Let the filling cool down before adding to the cake.
  1 tablespoon Vanilla extract, 1½ cup Shredded coconut

Chocolate Frosting

• Make one recipe of American Buttercream and add ½ cup cocoa powder and salt. Mix well.
  ¼ teaspoon Salt, 1 recipe American Buttercream, ½ cup Cocoa powder, ¼ teaspoon Salt
• Add the evaporated milk as needed until the frosting is smooth and spreadable.
  2-3 tablespoon Evaporated milk

Assembly

• I cut each cake layer in half, so I have four cake layers, but you can work with two cake layers.
• Place one cake layer on the turn table and cover its top with the piping bag filled with chocolate frosting.
• Using the same piping bag, run a rope of chocolate frosting around the edge of the cake layer.
• Pour about ½ cup (or enough to fill the center) of pecan filling into the center of the cake. Make sure the filling is trapped in the middle of the cake and does not run out.
• Place the second cake layer on top and repeat these above steps until all cake layers are used.
• Frost the entire cake with chocolate frosting. Let the cake sit in the fridge for ten minutes, then serve and enjoy.