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Coconut Pecan Frosting
1 c. evaporated milk
1 c. sugar
1/2 c margarine (1 stick)
1 tsp vanilla
1 1/2 c flaked coconut
1 c chopped pecans
3 egg yolks
Combine milk, sugar, egg yolks and margarine in a saucepan. Add vanilla.
Cook over low heat, stirring constantly until thickened - about 12 minutes.
Stir in coconut and pecans. Beat until thick enough to spread.
German Sweet Chocolate
Cake
1 (4 oz pkg) German Sweet chocolate
1/2 c. boiling water
1 c Butter
2 c sugar
4 eggs, separated
1 tsp vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
21/2 c cake flour or 21/4 c. all purpose flour (see note)
1 c buttermilk
Preheat oven to 350 degrees. Grease and flour 3-9 inch layer pans. Melt
chocolate in boiling water. Cool. Cream butter and sugar until fluffy.
Add egg yolks, 1 at a time; beat after adding each one. Add chocolate
and vanilla, mix well.
Sift salt, soda and flour together. In clean bowl with clean beaters,
beat egg whites to stiff peaks. Add flour mixture alternately with buttermilk
to chocolate mixture, beating until smooth.
Fold in egg whites. Pour into prepared pans. Bake 30 - 40 minutes--until
cake springs back when lightly touched and begins to pull away from
sides of pans. Cool slightly; remove layers from pans and let cool on
racks. Fill and frost top and sides of layers with Coconut Pecan frosting.
Pipe a layer of swirl frosting around edge if desired.
Note: Substitute 7/8 cup all-purpose flour for each 1 cup cake flour;
7/8 cup is 1 cup minus 2 Tablespoons.
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