| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Cakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
-boiling water |
| 1 |
|
(4oz.) bar sweet cooking chocolate |
| 1 |
c |
Butter |
| 2 |
c |
Sugar |
| 4 |
|
Eggs;separated |
| 1 |
ts |
Vanilla |
| 2 1/2 |
c |
Cake flour |
| 1 |
ts |
Baking soda salt |
| 1 |
c |
Buttermilk |
| 1 |
c |
Evaporated milk |
| 1 |
c |
Sugar |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Butter |
| 1 |
ts |
Vanilla |
| 1 1/3 |
c |
Flaked coconut |
| 1 |
c |
Pecans;chopped |
INSTRUCTIONS
COCONUT-PECAN FROSTING
CAKE: Pour boiling water over chocolate in small bowl; stir until melted.
Set aside to cool. In large mixer bowl, cream butter and sugar until light
and fluffy; add egg yolks 1 at a time, beat after each addition. On low
speed beat in chocolate and sifted dry ingredients, beating whites. Divide
among 3 (8 or 9 inch) greased and floured cake pans or line greased pans
with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with
Coconut-Pecan Frosting. ICING:
Combine all but coconut and pecans in saucepan; cook and stir over medium
heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread
between and on top of cooled cake layers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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