–CAKE–
4 oz Sweet chocolate squares;
-German’s (1 pkg)
1/2 c Boiling water
2 c Flour
1 ts Baking soda
1/4 ts Salt
1 c Margarine; softened (2
-sticks)
2 c Sugar
4 Egg yolks
1 ts Vanilla
1 c Buttermilk
4 Egg whites
COCONUT-PECAN FILLING AND FR
12 oz Evaporated milk; (1 can)
1 1/2 c Sugar
3/4 c Margarine; (1 1/2 sticks)
4 Egg yolks; slightly beaten
1 1/2 ts Vanilla
2 2/3 c Coconut; (1 7 oz pkg Bakers)
1 1/2 c Pecans; chopped
CAKE: Heat oven to 350 degrees F. Line bottoms of three 9″ round cake pans
with wax paper. Melt chocolate in boiling water on low heat and stir until
smooth. Mix dry ingredients and set aside. Beat butter and sugar until
light and fluffy. Add egg yolks one at a time, beating well after each
addition. Stir in chocolate mixture and vanilla. Add dry ingredients
alternately with buttermilk, beating after each addition. Beat egg whites
in another bowl until stiff peaks form. Gently stir into batter. Pour into
the 3 pans. Bake at for 30 minutes or until cake springs back when lightly
touched in center. Immediately run spatula between cakes and sides of pans.
Cool completely on wire racks. Frost between layers and over top with
Coconut-Pecan Frosting.
FROSTING: Mix milk, sugar, margarine, egg yolks, and vanilla in large
saucepan. Cook over medium heat, stirring constantly (don’t want to make
fried egg frosting), about 12 minutes or until thickened and golden brown.
Remove from heat. Stir in coconut and pecans. Cool 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 cups frosting)
This made a good birthday cake for my wife.
Yields
1 Servings