| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
German |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Sweet chocolate, chopped |
| 2 |
|
Sticks butter, at room |
|
|
temperature |
| 2 |
c |
Sugar |
| 4 |
|
Egg yolks |
| 1 |
t |
Vanilla extract |
| 2 1/2 |
c |
All-purpose flour |
| 1 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 1 |
c |
Buttermilk |
| 4 |
|
Egg whites, stiffly beaten |
| 1 |
c |
Roughly-chopped pecans or |
|
|
walnuts |
| 3/4 |
c |
Evaporated milk |
| 1 1/2 |
c |
Sugar |
| 4 |
|
Egg yolks, slightly beaten |
| 1 1/2 |
|
Sticks butter |
| 1 1/2 |
t |
Vanilla extract |
| 7 |
oz |
Package flaked coconut |
| 1 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter 3 round layer pans, 8 or 9 by1 1/2
inches, or 2 square pans, 8x8x2 inches or 9x9x2 inches. Line bottoms
of pans with wax paper and butter paper. Pour 2 cup of boiling water
over chocolate, stirring until chocolate is melted; set aside to cool.
In large mixing bowl beat butter and sugar together until light. Add
egg yolks, 1 at a time, beating after each addition. Slowly blend in
melted chocolate and vanilla. Blend together flour, soda and salt.
Alternately mix flour mixture and buttermilk into butter mixture,
beating after each addition until batter is smooth. Fold in egg whites
and then pecans. Divide batter among prepared pans. Bake until top
springs back when touched lightly: 8-inch round layers, 35 to 40
minutes; 9-inch round layers, 30 to 35 minutes; 8-inch squares, 45 to
50 minutes; or 9-inch squares, 40 to 45 minutes. Cool in pans on wire
racks. Remove from pans. Make frosting: In a very heavy saucepan
combine evaporated milk, sugar, egg yolks, and butter. Cook and stir
over medium heat until thick, about 12 minutes. It should have come to
a gentle boil. Stir in vanilla, coconut and pecans. Beat with a mixer
until thick and cold enough to spread. Put strips of wax paper around
outside edge of a serving plate. Put bottom layer of cake on top, with
paper extending out. Spread frosting on each layer and on top of cake.
Remove wax paper before serving. Yield: 1 cake. Recipe By
:WELL-STOCKED PANTRY SHOW#ND7007 Posted to MC-Recipe Digest V1 #270
Date: Wed, 30 Oct 1996 11:15:52 -0500 From: Meg Antczak
<meginny@frontiernet.net>
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