Sweet Chocolate Cake

Serving: Serves: 12
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes


Ingredients

CAKE
1 (4-oz.) package Baker's Sweet Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/4 cups sifted all-purpose flour or 2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut flakes
1 cup pecans


Directions

Preheat oven to 350 degrees F.. Grease 3 (9-inch) cake pans and line the bottoms with greased waxed paper.

CAKE
Melt chocolate in boiling water and set aside to cool. In a large bowl, cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate.

Beat the egg whites in a clean, dry bowl until stiff peaks form; set aside. Sift flour with baking soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites.

Pour into prepared cake pans and bake for 30 to 35 minutes. Cool.

Prepare coconut-pecan frosting as directed below. Frost the tops only of the cake layers and assemble.


COCONUT-PECAN FROSTING
Combine milk, sugar, egg yolks, butter or margarine and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut flakes and pecans. Cool until thick enough to spread, beating occasionally.