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Ingredients:
Cake:
1 pkg. Baker's German's Sweet
Chocolate
1/2 c. boiling water
1 c. butter or other shortening
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. Swans Down Sifted Cake Flour
1 c. buttermilk
4 egg whites, stiffly beaten
Frosting:
1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. margarine
1 tsp. vanilla
Direction:
Cake:
Melt chocolate in boiling water. Cool. Cream butter and sugar
until fluffy. Add egg yolks one at a time and beat well after
each. Add melted chocolate and vanilla; mix well. Sift
together salt, soda, and flour. Add alternately with
buttermilk to chocolate mixture, beating well. Beat until
smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch
cake layer pans, lined on bottoms with paper. Bake in a
moderate oven (350 degrees) for 30 to 40 minutes; cool. Frost
tops only.
Coconut
Pecan Frosting:
Combine all ingredients. Cook
and stir over medium heat until thickened, about 12 minutes.
Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped
pecans. Beat until thick enough to spread. Makes 2 2/3 cups.
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For Details about Ingredients , check your
nearest Store
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