| 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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