I made this decadent cake several years ago and shared it at a church fellowship meal where only a few crumbs were left. It's three layers of deliciousness that will make any occasion - especially the holidays - that much more special. And it's all from scratch - the real thing.
Ingredients
Cake
4 ounces German sweet chocolate, chopped
1/2 c. water
1 c. butter, softened
2 c. sugar
4 large eggs, separated
1 tsp. vanilla extract
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Frosting
1 1/2 c. sugar
1 1/2 c. evaporated milk
3/4 c. butter
5 large egg yolks, beaten
2 c. sweetened shredded coconut
1 1/2 c. chopped pecans
1 1/2 tsp. vanilla
Icing
1 tsp. shortening
2 ounces semisweet chocolate
Directions
Line three greased 9-inch round baking pans with waxed paper. Grease the waxed paper and set aside. In small saucepan, melt the chocolate with water over low heat; cool.
Preheat oven to 350 degrees. In a large bowl, cream the butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl with clean beaters, beat the 4 egg whites until stiff peaks form. Fold in the egg whites.
Pour batter into prepared pans and bake for 24-28 minutes. Cool for 10 minutes before removing from the pans.
For the frosting, in a small saucepan, heat the sugar, milk, butter, and egg yolks over medium-low heat until the mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in the coconut, pecans, and vanilla. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
In a microwave, melt the chocolate and shortening; stir until smooth. Drizzle over cake.
Yield: 12 servings
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