| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Chocolate, German, Cakes | 2 | Servings |
INGREDIENTS
| 4 | oz | Sweet Chocolate (Baker's German's brand) |
| 1/2 | c | Boiling water |
| 1 | c | Butter/margarine |
| 2 | c | Sugar |
| 4 | Eggs, separated | |
| 1 | ts | Vanilla |
| 2 1/4 | c | Sifted flour OR 2-1/2 sifted cake flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Buttermilk |
INSTRUCTIONS
FROM: Baker's Germans' Sweet Chocolate package Melt chocolate in boiling water. Cool. Cream buter 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. Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes. Cool Frost tops only. ~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups flaked 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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