1 pk Baker’s German Sweet Chol
1/2 c Boiling water
2 c Sugar
2 c Unsifted all-pur flour
1 ts Baking soda
1 c Buttermilk
1 c Butter
1 ts Vanilla
1/2 ts Salt
4 Egg whites
Melt chocolate in boiling water. Cool. Cream butter and sugar until
fluffy. Add yolks 1 at a time, beating well after each. Blend in
vanilla and chocolate. Sift flour with soda and salt;add alternately
with buttermilk to chocolate mixture, beating after each addition
until smooth. Fold in beaten whites. Pour into three 9-inch layer
pans, lined on bottoms with paper. Bake at 350 for 30 to 35 minutes.
Cool. Frost tops only. For COCONUT-PECAN FROSTING. Combine 1 cup
evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup
butter and 1 teaspoon vanilla. Cook and stir over medium heat until
thickened, about 12 minutes. Add 1 1/3 cups ANGEL FLAKE coconut and 1
cup chopped pecans. Cool until thick enough to spread, beating
occasionally.
Makes 2 1/2 cups.
Yields
6 Servings