1 (4 ounce) package Bakers German Sweet Chocolate
1/2 cup boiling water
2 1/2 cups sifted Swans Down Cake Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
Coconut-Pecan Filling and Frosting (see below)
Melt chocolate in boiling water; cool. Sift flour with baking soda and salt. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Blend in vanilla and melted chocolate. Add flour mixture alternately with the buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks; fold into batter, Pour batter into three 9 inch layer pans which have been lined on bottoms with paper. Bake at 350 degrees for 30 to 35 minutes, until cake springs back when lightly pressed in center. Cool cake in pans 15 minutes then remove and cool on rack. Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.
Notes:
You may use 2 1/4 cups sifted all-purpose flour.
This delicate cake will have a flat slightly sugary top crust which tends to crack.
Coconut Pecan Filling And Frosting
1 cup evaporated milk or heavy cream
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 teaspoon vanilla
1 1/3 cups (about) Baker's Angel Flake or
Premium Shred Coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until of spreading consistency, beating occasionally.
Note:
For thinner frosting, use only 2 egg yolks.
Makes 2 1/2 cups or enough to cover tops of three 9 inch layers.
Prize winning recipe.