Cake:
4 oz package of Sweet Chocolate
1/2 C Water
2 C Flour
1 tsp Baking Soda
1/4 Salt
1 C butter (2 sticks softened)
2 C Sugar
4 Eggs (separated)
1 tsp Vanilla
1 C Buttermilk (I make my own)
Line the bottom of (3) 9” round cake pans with wax paper, grease the sides of the pans.
Melt chocolate and water in the microwave until chocolate is melted - about 1 to 1 1/2 minutes
Mix flour, baking soda and salt (set aside)
Beat butter and sugar in large mixing bowl until light and fluffy. Add egg yokes, one at a time, beating well after each addition.
Stir in chocolate mixture and vanilla.
Add flour mixture alternating with buttermilk beating well until completely blended.
Beat egg whites in another large bowl until stiff peaks form. Gently stir into batter. Pour batter evenly into round cake pans.
Bake for 350 degrees for 30 minutes or until toothpick inserted into center comes out clean. Immediately run spatula between cakes and sides of pan. Cool for at least 15 minutes. Remove cake layers from pans, remove wax paper and continue to cool on racks.
If you wish you can cut the 3 layers to make 6 and have more filling in between each layer.
You can also make about 24 cup cakes with this
FROSTING
2 cans (12 oz each) Evaporated Milk
3 Cups Sugar
3 Stick of Butter
8 Egg Yokes - Slightly beaten
3 tsp vanilla
14 oz Coconut Flake
3 Cups Pecans
Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook on medium heat for about 12 minutes, it should start to thicken. I always make sure it comes to a slight boil. It will also start to turn golden brown. Make sure it does not burn and stick to the bottom of the pan.
Remove from heat and allow it to thicken. Mix in coconut and pecans. Allow to cool to room temperature. If it does not thicken enough it can be put back on the heat for a short time to help it to thicken some.
It you do not wish to cover the entire cake with frosting and only have the frosting in between each layer then cut the frosting receipt in 1/2
HOME MADE BUTTER MILK
1 cup whole milk either 1 and 3/4 Tablespoons cream of tartar or 1 Tablespoon white vinegar or 1 Tablespoon lemon juice.
Add acidic ingredient (tartar, vinegar or lemon juice) to the milk and stir. Let stand at room temperature for 15 minutes. The milk should start to curdle. Stir well before using.
I prefer the lemon juice as it seems to work the best.
Enjoy
4 oz package of Sweet Chocolate
1/2 C Water
2 C Flour
1 tsp Baking Soda
1/4 Salt
1 C butter (2 sticks softened)
2 C Sugar
4 Eggs (separated)
1 tsp Vanilla
1 C Buttermilk (I make my own)
Line the bottom of (3) 9” round cake pans with wax paper, grease the sides of the pans.
Melt chocolate and water in the microwave until chocolate is melted - about 1 to 1 1/2 minutes
Mix flour, baking soda and salt (set aside)
Beat butter and sugar in large mixing bowl until light and fluffy. Add egg yokes, one at a time, beating well after each addition.
Stir in chocolate mixture and vanilla.
Add flour mixture alternating with buttermilk beating well until completely blended.
Beat egg whites in another large bowl until stiff peaks form. Gently stir into batter. Pour batter evenly into round cake pans.
Bake for 350 degrees for 30 minutes or until toothpick inserted into center comes out clean. Immediately run spatula between cakes and sides of pan. Cool for at least 15 minutes. Remove cake layers from pans, remove wax paper and continue to cool on racks.
If you wish you can cut the 3 layers to make 6 and have more filling in between each layer.
You can also make about 24 cup cakes with this
FROSTING
2 cans (12 oz each) Evaporated Milk
3 Cups Sugar
3 Stick of Butter
8 Egg Yokes - Slightly beaten
3 tsp vanilla
14 oz Coconut Flake
3 Cups Pecans
Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook on medium heat for about 12 minutes, it should start to thicken. I always make sure it comes to a slight boil. It will also start to turn golden brown. Make sure it does not burn and stick to the bottom of the pan.
Remove from heat and allow it to thicken. Mix in coconut and pecans. Allow to cool to room temperature. If it does not thicken enough it can be put back on the heat for a short time to help it to thicken some.
It you do not wish to cover the entire cake with frosting and only have the frosting in between each layer then cut the frosting receipt in 1/2
HOME MADE BUTTER MILK
1 cup whole milk either 1 and 3/4 Tablespoons cream of tartar or 1 Tablespoon white vinegar or 1 Tablespoon lemon juice.
Add acidic ingredient (tartar, vinegar or lemon juice) to the milk and stir. Let stand at room temperature for 15 minutes. The milk should start to curdle. Stir well before using.
I prefer the lemon juice as it seems to work the best.
Enjoy
