Ingredients
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1 (4 ounce) package baker's German sweet chocolate
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1/2 cup boiling water
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1 cup butter or 1 cup margarine
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2 cups sugar
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4 eggs, separated
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1 teaspoon vanilla
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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1 1/2 cups evaporated milk
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1 1/2 cups sugar
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4 slightly beaten egg yolks
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3/4 cup butter or 3/4 cup margarine
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1 1/2 teaspoons vanilla
Instructions
- Coconut-Pecan frosting (recipe follows).
- Oven at 350ºF.
- Melt chocolate in water, cool.
- Cream butter and sugar.
- Beat in egg yolks.
- Stir in vanilla and chocolate.
- Mix flour, soda, and salt.
- Beat in flour mixture, alternately with buttermilk.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake for 30 minutes or until cake springs bake when lightly pressed in center.
- Cool 15 minutes; remove and cool on rack.
- Frost cake.
- COCONUT-PECAN FROSTING.
- Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans.
- Cool until thick enough to spread.
- Makes 4-1/4 cups.