| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | German | Cakes, Chocolate | 12 | Servings |
INGREDIENTS
| 4 | oz | Sweet Chocolate — (German) |
| 1/2 | c | Boiling Water |
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | Eggs — separated | |
| 1 | ts | Vanilla |
| 2 | c | All-Purpose Flour |
| 1 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1 | c | Buttermilk |
| Coconut-Pecan Frosting—– | ||
| 12 | oz | Can |
| 1 1/2 | c | Sugar |
| 4 | Egg Yolks | |
| 3/4 | c | Butter |
| 1 1/2 | ts | Vanilla |
| 2 | c | Coconut Flakes |
| 1 1/2 | c | Pecans — chopped |
| Evaporated Milk | ||
| Slightly Beaten |
INSTRUCTIONS
Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with butter milk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350F for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut flakes and chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups frosting. 12 servings. Recipe By : Susan Getgood <sgetgood@bilbo. iii. net> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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