German Sweet Chocolate cake
(recipe on baker’s chocolate box)
(recipe on baker’s chocolate box)
This is probably my favorite cake.
1 pkg. (4 oz) Baker’s German Sweet Chocolate
1/2 c water
2 c flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
2 c sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites
Coconut-pecan filling and frosting (recipe follows)
HEAT oven to 350 F. Line bottoms of 3 9’’ round cake pans with wax paper.
MICROWAVE chocolate and water in large micro-wavable bowl on HIGH 1 1/2 to 2 min. or until chocolate is completely melted.*
MIX flour, baking soda, and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition till smooth.
BEAT egg whites in another bowl with electric mixer on high speed until stiff peaks form. gently stir into batter. Pour into prepared pans. Bake 30 min. or until cake springs back when lightly touched in center. immediately run spatula between sides of cakes and pans. Cool 15 min.; remove from pans. Remove wax paper. Cool completely on wire racks.
SPREAD coconut-pecan frosting between layers and over top of cake. Makes 12 servings.
*TOP OF STOVE PREPARATION: Heat chocolate and water in heavy 1-quart saucepan on very low heat, stirring till chocolate mixture is melted and mixture is smooth. Remove from heat. Continue as above.
Coconut-Pecan Filling and Frosting
1 can (12 oz) evaporated milk
1 1/2 c sugar
3/4 c (1 1/2 sticks) butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 pkg .(7 oz) coconut (2 2/3 cup)
1 1/2 c chopped pecans
MIX milk, sugar, margarine, egg yolks and vanilla in large sauce pan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat.
STIR in coconut and pecans. Cool to room temperature and of spreading consistency.
Makes about 4 1/2 cups.
1 pkg. (4 oz) Baker’s German Sweet Chocolate
1/2 c water
2 c flour
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter, softened
2 c sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites
Coconut-pecan filling and frosting (recipe follows)
HEAT oven to 350 F. Line bottoms of 3 9’’ round cake pans with wax paper.
MICROWAVE chocolate and water in large micro-wavable bowl on HIGH 1 1/2 to 2 min. or until chocolate is completely melted.*
MIX flour, baking soda, and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition till smooth.
BEAT egg whites in another bowl with electric mixer on high speed until stiff peaks form. gently stir into batter. Pour into prepared pans. Bake 30 min. or until cake springs back when lightly touched in center. immediately run spatula between sides of cakes and pans. Cool 15 min.; remove from pans. Remove wax paper. Cool completely on wire racks.
SPREAD coconut-pecan frosting between layers and over top of cake. Makes 12 servings.
*TOP OF STOVE PREPARATION: Heat chocolate and water in heavy 1-quart saucepan on very low heat, stirring till chocolate mixture is melted and mixture is smooth. Remove from heat. Continue as above.
Coconut-Pecan Filling and Frosting
1 can (12 oz) evaporated milk
1 1/2 c sugar
3/4 c (1 1/2 sticks) butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 pkg .(7 oz) coconut (2 2/3 cup)
1 1/2 c chopped pecans
MIX milk, sugar, margarine, egg yolks and vanilla in large sauce pan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat.
STIR in coconut and pecans. Cool to room temperature and of spreading consistency.
Makes about 4 1/2 cups.
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