Ingredients
- 4 oz. sweet german chocolate
- 1/2 cup boiling water
- 1 cup butter, unwhipped
- 2 cup sugar
- 4 eggs yolks
- 1 tsp. vanilla
- 2 1/2 sifted swans down cake flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
- Coconut-pecan frosting ----
- 1 cup pet milk
- 1 cup sugar
- 3 slightly beaten egg yolks
- 1/2 cup margarine unwhipped
- 1 tsp. vanilla
- 2 cup coconut
- 1 cup chopped pecans
Preparation
Step 1
Preheat oven to 350° f. Melt chocolate in boiling water and set aside to cool. With a mixer, cream butter and sugar until fluffy. Add yolks one at a time, beating well after each. Blend in vanilla and cooled chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9" pans that have been greased and floured. Bake at 350° f for 30-35 minutes. Bake 2 layers first; then the remaining layer. Cool (bake only on center rack in oven) frost only the tops of the layers
Coconut-pecan frosting ---- Combine everything except the coconut and pecans in a double-boiler. Cook and stir over high heat until thickened; about 15 minutes. Add coconut and pecans. Cool until thick enough to spread; then frost cake.