1 pk German Sweet Chocolate
1/2 c Boiling Water
2 c Sugar
2 c Unsifted All-Porpose Flour
1 ts Baking Soda
1 c Buttermilk
1 c Butter
1 ts Vanilla
1/2 ts Salt
4 Egg Whites
Melt chocolate in boiling water. Cool. Cream butter and sugar until
fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla
and chocolate. Sift flour with soda and salt;add alternately with
buttermilk to chocolate mixture, beating after each addition until smooth.
Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms
with paper. Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For
COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3
slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and
stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups
ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to
spread, beating occasionally. Makes 2 1/2 cups.
Yields
6