-COCONUT-PECAN FROSTING- From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: shavelson@binah.cc.brandeis.edu Source: _The Fannie Farmer Cookbook_, by Marion Cunningham Preheat oven to 350F. Butter and flour 3 9″ round cake pans. Line the Coconut-Pecan Frosting: In a saucepan, mix the evaporated milk, sugar, egg Frost only the tops of the layers with this frosting. Put on enough so that REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
4 oz Baker’s sweet German
-chocolate
1/2 c Boiling water
1 c Butter or margarine
2 c Sugar
4 Eggs; separated
1 ts Vanilla
2 1/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk [I used skim milk
-soured with 1 t. white
-vinegar]
1 c Evaporated milk
1 c Sugar
2 Egg yolks; slightly beaten
1/2 c Butter or marg.
1 ts Vanilla
1 1/3 c Coconut (shredded)
1 c Chopped pecans
bottoms of the pans w/ buttered parchment or waxed paper, or foil (shiny
side up). Melt chocolate in boiling water (I did this in the microwave).
Let cool. In a mixing bowl, cream butter and sugar until fluffy. Add yolks,
1 at a time, beating well after each addition. Blend in vanilla and
chocolate. Mix flour with soda and salt, then add alternately with
buttermilk to chocolate mixture, beating well after each addition until
smooth. In a separate bowl beat egg whites until they form soft peaks. Fold
them into batter. Pour batter into the three pans. Bake for 30-35 minutes
or until a tester comes out clean. Cool in the pans for 5 minutes then turn
out onto a rack to cool. When cool carefully peel off paper.
yolks, butter and vanilla. Cook and stir over medium heat until thickened,
about 12 minutes. Stir in the coconut and pecans. Cool until thick enough
to spread, beating occasionally.
a little squishes out the sides. I decorated the top with whole pecan
halves.
Yields
16 Servings
Ingrients & Directions