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Sweet Chocolate Cake Recipe
|Sweet cooking chocolate bar||4 Ounce (1 Bar)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Coconut frosting||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4242 Calories from Fat 1631
% Daily Value*
Total Fat 186 g285.8%
Saturated Fat 101.5 g507.3%
Trans Fat 10.2 g
Cholesterol 797.2 mg
Sodium 2966.1 mg123.6%
Total Carbohydrates 591 g197.2%
Dietary Fiber 5.9 g23.6%
Sugars 406 g
Protein 51 g102.6%
Vitamin A 69.2% Vitamin C
Calcium 12.7% Iron 63.9%
*Based on a 2000 Calorie diet
Heat and stir over low heat till chocolate melts; cool thoroughly.
In large mixer bowl cream sugar, butter, and vanilla till light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Beat in chocolate mixture.
Stir together flour, baking soda, and salt.
Add flour mixture to creamed mixture alternately with buttermilk, beating after each addition.
In small mixer bowl beat egg whites till stiff peaks form.
Gently fold into flour mixture.
Turn into 2 greased and lightly floured 8x1 1/2-inch round baking pans.
Bake at 350° till wooden pick inserted in center comes out clean, 30 to 35 minutes.
Cool cake in pans on wire racks for 10 minutes.
Remove from pans.
Fill and frost top with Coconut Frosting.
Coconut Frosting: In saucepan beat 1 egg slightly.
Stir in one 5 1/3-ounce can evaporated milk (2/3 cup), 2/3 cup sugar, 1/4 cup butter or margarine, and dash salt.
Cook and stir over medium heat till thickened and bubbly, about 12 minutes.
Stir in 1 1/3 cups coconut and 1/2 cup chopped pecans.