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1 (4 oz.) pkg. German sweet chocolate 1 3/4 c. all-purpose flour 1 tsp. baking soda 1/2 c. butter or margarine 1 c. sugar 1 tsp. vanilla 3 egg yolks 2/3 c. buttermilk or sour milk 3 stiff beaten egg whites Grease and lightly flour two 8 x 1 1/2-inch round baking pans. Heat chocolate and 1/3 cup water until chocolate melts; cool. Combine flour, soda and 1/2 teaspoon salt. Beat butter about 30 seconds. Add sugar and vanilla; beat until fluffy. Add egg yolks, one at a time, beating 1 minute after each. Beat in chocolate mixture. Add dry ingredients and buttermilk alternately to chocolate mixture, beating after each mixture. Fold after each egg white. Turn into pans. Bake in a 350 degrees oven for 30 to 35 minutes. Cool 10 minutes. Remove from pans; cool. Fill and frost top with Coconut-Pecan Frosting. Coconut-Pecan Frosting: 1 egg 1 (5 1/3 oz.) can (2/3 c.) evaporated milk 2/3 c. sugar 1/4 c. butter or margarine dash of salt 1 1/3 c. flaked coconut 1/2 c. chopped pecans In a saucepan, beat egg slightly. Stir in milk, sugar, butter or margarine and salt. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread on cake. Frosts top of one 13 x 9-inch cake or tops of two 8 or 9-inch layers. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |