4 oz German sweet chocolate
1/2 c Boiling water
1 c Butter
2 c Sugar
4 Egg yolks
4 Egg whites; stiffly beaten
1 ts Vanilla
2 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
Coconut pecan filling and
FROSTING
1 c Evaporated milk
1 c Sugar
3 Egg yolks
1/2 c Butter
1 ts Vanilla
1 1/3 c Coconut
1 c Chopped pecans
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:20 +0200
From: pld@acsu.buffalo.edu (Pat Dennis)
Melt chocolate in boiling water. Cream butter and sugar until fluffy, add
egg yolks, vanilla, and chocolate. Add dry ingredients alternately with
buttermilk. Fold in egg whites. Pour into three 9″ pans, lined on bottoms
with wax paper. Bake at 350 for 30-35 minutes. Frost tops with Coconut
Pecan Frosting, leaving sides unfrosted.
Coconut Pecan Filling and Frosting: Combine all except coconut and pecans
in a saucepan. Cook over medium heat, stirring constantly, about 12
minutes. When mixture thickens, remove from heat. Stir in coconut and
pecans. Cool until spreadable.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings