Sweet Chocolate Cake Recipe
Ingredients
| 1 4-ounce bar sweet cooking chocolate | ||
| Water | 1/3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Vanilla | 1 Teaspoon | |
| Egg yolks | 3 | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Buttermilk | 2/3 Cup (16 tbs) | |
| Egg whites | 3 | |
| Coconut Frosting | ||
Directions
In small saucepan combine chocolate and water.
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.
Cool thoroughly.
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.
Cool.
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.
Cool thoroughly.
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.
Cool.
Chef
