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Ingredientes
- 4 ounce Baker's Sweet German Chocolate
- 1/2 c. boiling water
- 1 c. butter or possibly margarine
- 2 c. sugar
- 4 x Large eggs, separated
- 1 tsp vanilla
- 2 1/4 c. flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c. buttermilk [I used skim lowfat milk soured with 1 Tablespoons white vinegar]
Direcciones
- Preheat oven to 350F. Butter and flour 3 9" round cake pans. Line the bottoms of the pans w/ buttered parchment or possibly waxed paper, or possibly foil (shiny side up). Heat chocolate in boiling water (I did this in the microwave). Let cold. In a mixing bowl, cream butter and sugar till fluffy. Add in yolks, 1 at a time, beating well after each addition.
- Blend in vanilla and chocolate. Mix flour with soda and salt, then add in alternately with buttermilk to chocolate mix, beating well after each addition till smooth. In a separate bowl beat egg whites till they form soft peaks. Fold them into batter. Pour batter into the three pans. Bake for 30-35 min or possibly till a tester comes out clean.
- Cold in the pans for 5 min then turn out onto a rack to cold. When cold carefully peel off paper.
- Coconut-Pecan Frosting1 c. evaporated milk1 c. sugar2 egg yolks, slightly beaten1/2 c. butter or possibly marg.
- 1 teaspoon vanilla1 1/3 c. coconut (shredded)
- 1 c. minced pecans
- In a saucepan, mix the evaporated lowfat milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat till thickened, about 12 min. Stir in the coconut and pecans. Cold till thick sufficient to spread, beating occasionally.
- Frost only the tops of the layers with this frosting. Put on sufficient so which a little squishes out the sides. I decorated the top with some whole pecan halves.
