Ingredients: |
Ingredients: CAKE:
4 oz. pkg. Bakers German sweet chocolate, melted
1/2 c. water
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, (2 sticks)
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 c. buttermilk
4 egg whites
COCONUT PECAN FILLING:
12 oz. evaporated milk
1 1/2 c. sugar
3/4 c. butter (1 1/2 sticks)
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
7 oz. coconut
1 1/2 c. pecans
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Directions: |
Directions:Preheat oven to 350º.
To Make Cake: Melt chocolate and set aside to cool. Mix flour, baking soda and salt, set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Then add egg yolks, one at a time, beating well after each addition. Stir in melted chocolate, water and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with mixer on high speed until stiff peaks form. Gently stir into batter.
Prepare three 9 inch round cake pans by lightly greasing then sides and lining the bottom with wax paper. Divide batter evenly into the pans. Bake at 350º for 30 minutes or until cake springs back when lightly touched.
To Make Filling: Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut & nuts. Divide filling into three equal parts. Stack three layers: cake then filling, ending with filling on top. Do not frost the sides.
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This recipe for CAKE ~ GERMAN CHOCOLATE is from