Baker's Original German Sweet Chocolate Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From Razzle Dazzle recipe site. For Zaar World Tour II. Ingredients:
1 (4 ounce) package baker's german sweet chocolate |
1/2 cup boiling water |
1 cup butter or 1 cup margarine |
2 cups sugar |
4 eggs, separated |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 1/2 cups evaporated milk |
1 1/2 cups sugar |
4 slightly beaten egg yolks |
3/4 cup butter or 3/4 cup margarine |
1 1/2 teaspoons vanilla |
2 cups shredded coconut |
1 1/2 cups chopped pecans |
Directions:
1. Coconut-Pecan frosting (recipe follows).
2. Oven at 350ºF.
3. Melt chocolate in water, cool.
4. Cream butter and sugar.
5. Beat in egg yolks.
6. Stir in vanilla and chocolate.
7. Mix flour, soda, and salt.
8. Beat in flour mixture, alternately with buttermilk.
9. Beat egg whites until stiff peaks form; fold into batter.
10. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
11. Bake for 30 minutes or until cake springs bake when lightly pressed in center.
12. Cool 15 minutes; remove and cool on rack.
13. Frost cake.
14. COCONUT-PECAN FROSTING.
15. Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
16. Cook and stir over medium heat until thickened. Remove from heat.
17. Stir in shredded coconut and chopped pecans.
18. Cool until thick enough to spread.
19. Makes 4-1/4 cups.
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