Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 ounce Sweet chocolate squares, German's (1 pkg)
- 1/2 c. Boiling water
- 2 c. Flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 c. Margarine, softened (2 sticks)
- 2 c. Sugar
- 4 x Egg yolks
- 1 tsp Vanilla
- 1 c. Buttermilk
- 4 x Egg whites
- 12 ounce Evaporated lowfat milk, (1 can)
- 1 1/2 c. Sugar
- 3/4 c. Margarine, (1 1/2 sticks)
- 4 x Egg yolks, slightly beaten
- 1 1/2 tsp Vanilla
- 2 2/3 c. Coconut, (1 7 ounce pkg Bakers)
- 1 1/2 c. Pecans, minced
Direcciones
- CAKE: Heat oven to 350 degrees F. Line bottoms of three 9" round cake pans with wax paper. Heat chocolate in boiling water on low heat and stir till smooth. Mix dry ingredients and set aside. Beat butter and sugar till light and fluffy. Add in egg yolks one at a time, beating well after each addition. Stir in chocolate mix and vanilla. Add in dry ingredients alternately with buttermilk, beating after each addition. Beat egg whites in another bowl till stiff peaks form. Gently stir into batter. Pour into the 3 pans. Bake at for 30 min or possibly till cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans.
- Cold completely on wire racks. Frost between layers and over top with Coconut-Pecan Frosting.
- FROSTING: Mix lowfat milk, sugar, margarine, egg yolks, and vanilla in large saucepan. Cook over medium heat, stirring constantly (do not want to make fried egg frosting), about 12 min or possibly till thickened and golden.
- Remove from heat. Stir in coconut and pecans. Cold to room temperature and of spreadable consistency. Russ' note: The frosting may thicken a little strangely, but it will be ok when everything is added together. (Makes 4 1/2 c. frosting)
- This made a good birthday cake for my wife.
