Sweet Chocolate Cake Recipe
Ingredients
| 1 4-oz. package Baker's German's Sweet Chocolate | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Vanilla | 1 Teaspoon | |
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| 4 egg whites, stiffly beaten | ||
| Coconut-Pecan Frosting | ||
Directions
Melt chocolate in boiling water.
Cool.
Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
Add vanilla and melted chocolate; mix until blended.
Measure sifted flour, soda, and salt and sift together.
Then add flour mixture and buttermilk alternately to chocolate mixture, beating after each addition until batter is smooth.
Fold in egg whites.
Pour batter into three 8- or 9-inch layer pans, lined on bottoms with paper.
Bake in moderate oven (350°F.) for 35-40 minutes for 8-inch layers or 30-35 minutes for 9-inch layers.
Cool. (This delicate cake will have a flat contour and a slightly sugary top crust which tends to crack.) Frost top and between layers with Coconut-Pecan Frosting.
Cool.
Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
Add vanilla and melted chocolate; mix until blended.
Measure sifted flour, soda, and salt and sift together.
Then add flour mixture and buttermilk alternately to chocolate mixture, beating after each addition until batter is smooth.
Fold in egg whites.
Pour batter into three 8- or 9-inch layer pans, lined on bottoms with paper.
Bake in moderate oven (350°F.) for 35-40 minutes for 8-inch layers or 30-35 minutes for 9-inch layers.
Cool. (This delicate cake will have a flat contour and a slightly sugary top crust which tends to crack.) Frost top and between layers with Coconut-Pecan Frosting.
Chef
