I know, I know -- I haven’t posted here in f.o.r.e.v.e.r. But I want to get back to it, at least once in a while; if not to share recipes and adventures with others, but also to have a record of things that I want to do again (i.e. a place to easily find them).
- 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
- ½ cup water
- 4 eggs, separated
- 2 cups flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp. vanilla
- 1 cup buttermilk
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) -- I only used two -- round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans.
BAKE 30 min -- I had to bake mine longer because I was using fewer pans -- or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.
While the cakes are baking, prepare the frosting….
- 4 egg yolks
- 1 can (12 oz.) evaporated milk
- 1½ tsp. vanilla
- 1½ cups sugar
- ¾ cup butter or margarine
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
- 1-1/2 cups chopped PLANTERS Pecans (I omitted the nuts due to a guest's allergy)