| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Desserts, Cakes | 6 | Servings |
INGREDIENTS
| 1 | pk | Baker's German Sweet Chol |
| 1/2 | c | Boiling water |
| 2 | c | Sugar |
| 2 | c | Unsifted all-pur flour |
| 1 | ts | Baking soda |
| 1 | c | Buttermilk |
| 1 | c | Butter |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 4 | Egg whites |
INSTRUCTIONS
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt;add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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