Sweet Chocolate Cake

13 Jan

Better than German Chocolate Cake.

 

1-4 ounce bar sweet baking chocolate

1/3 cup water

1/2 cup butter

1 cup sugar

1 tsp vanilla

3 egg yolks

1-1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2/3 cup buttermilk

3 egg whites, beaten stiff

 

Preheat oven to 350

Break chocolate bar into small pieces and add to water in a small saucepan. Stir over low heat until melted. Remove from heat; cool to room temperature. Cream butter, sugar, and vanilla in a large bowl. Add egg yolks, one at a time, beating well after each addition. Blend in chocolate. In a separate bowl combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 2 greased and floured 9 inch cake pans. Bake for 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Invert onto cooling racks and cool completely. Fill and frost with Coconut-Pecan Frosting.

 

Coconut-Pecan Frosting:

2/3 cup evaporated milk

2/3 cup sugar

1/4 cup butter

1 egg, lightly beaten

1 cup coconut

1/2 cup chopped pecans

1/2 tsp vanilla

Combine milk, sugar, butter, and egg in a saucepan over medium heat. Cook stirring constantly until thick and bubbly, about 12 minutes. Add coconut, pecans, and vanilla. Stir until blended. Cool until thick enough to spread. Beat occasionally.

 

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