| 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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