| 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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