Texas Chocolate Cake Recipe
Ingredients
| 4 oz. sweet chocolate | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Cake flour | 2 1/2 Cup (16 tbs), sifted | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Buttermilk | 1 Cup (16 tbs) | |
| 4 egg whites, beaten to stiff, not dry, peaks | ||
| Texas Coconut Pecan | ||
Directions
Combine chocolate and boiling water in a heavy saucepan.
Place over very low heat, stirring constantly, until chocolate is melted.
Set aside to cool.
Sift flour, baking soda, and salt together.
Cream butter with extract; gradually add sugar, creaming until fluffy.
Add egg yolks, one at a time, and beat well after each addition.
Mix in chocolate.
Beating until blended after each addition, alternately add dry ingredients in fourths and buttermilk in thirds to creamed mixture.
Fold beaten egg whites into batter.
Turn into 3 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F 30 to 40 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes before spreading Texas Coconut-Pecan Frosting between layers and on top.
Place over very low heat, stirring constantly, until chocolate is melted.
Set aside to cool.
Sift flour, baking soda, and salt together.
Cream butter with extract; gradually add sugar, creaming until fluffy.
Add egg yolks, one at a time, and beat well after each addition.
Mix in chocolate.
Beating until blended after each addition, alternately add dry ingredients in fourths and buttermilk in thirds to creamed mixture.
Fold beaten egg whites into batter.
Turn into 3 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F 30 to 40 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes before spreading Texas Coconut-Pecan Frosting between layers and on top.
Chef
