| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Cakes, Desserts | 8 | Servings |
INGREDIENTS
| 4 | oz | Sweet Chocolate squares |
| 1/3 | c | Water, boiling |
| 2/3 | c | Butter, softened |
| 1 | c | Plus |
| 2 | tb | Sugar |
| 1 | ts | Vanilla |
| 3 | Egg yolk | |
| 1 3/4 | c | Cake flour, unsifted |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2/3 | c | Buttermilk |
| 3 | Egg white |
INSTRUCTIONS
Break chocolate into small pieces; add to water in saucepan. Stir until chocolate is melted; cool. Combine butter, sugar, and vanilla in large mixer bowl at high speed until fluffy. Beat in egg YOLKS one at a time; blend well. Gradualy add melted chocolate. Stir together flour, baking soda, and salt; add alternately with buttermilk to chocolate mixture on low speed. Mix just until well-blended. Beat egg WHITES unitl stiff; fold in. pour into desired baking pans. preheat oven; bake at 350* 2 9" pans 30-35 minutes 3 8" pans 25 minutes 13x9x2" pan 40-45 minutes. COCONUT-PECAN FROSTING: Blend 2/3 cup evaporated milk, 2/3 cup sugar, 1/4 cup butter and 1 egg(slightly beaten), in saucepan. Place over Medium heat; cook and stir until comes to full boil,boil and stir 2 minutes. Cool slightly; add 1 cup coconut, 3/4 cup chopped pecans, and 1/2 teaspoon vanilla. Cool until spreading consistency, stirring occasionally. NOTES : SUBSTATUTIONS: 1 2/3 Cup All-purpose flour for the cake flour 2/3 c millk plus 2 teaspoon vinegar for the buttermilk Recipe by: Hershey's Posted to MC-Recipe Digest V1 #383 by louiseh@juno.com on Jan 21, 1997.
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