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This is clipped from a magazine in 1989.

  • 1 4 oz. package Baker’s German Sweet Chocolate
  • ½ cup boiling water
  • 1 cup butter, (two sticks)
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • Coconut-Pecan Frosting
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks, slightly beaten
  • ½ cup butter
  • 1 teaspoon vanilla
  • 1 ⅓ cups flaked coconut
  • 1 cup pecans
Cake:

1. Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg white until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.

Frosting:

1. Combine evaporated milk, sugar, beaten egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans.

2. Cool until thick enough to spread. Makes 2 1/2 cups.
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