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Ingredients
- 1 pkg (4oz) Baker’s German Sweet chocolate
- ½ cup water
- 4 eggs, separated
- 2 cups flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 1 tsp vanilla
- 1 cup buttermilk, coconut-pecan filling and frosting
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Directions
- Preheat oven 350
- 3, 9” round pans with waxed paper on bottom
- Spray sides of pans
- Beat egg whites in small bowl until stiff peaks form.
- Microwave chocolate and water in large bowl until melted. About 1.5 minutes. Stir.
- Beat butter and sugar in large bowl until light and fluffy.
- Add egg yolks one at a time while beating.
- Blend in melted chocolate and vanilla.
- Pre-mix flour, baking soda and salt, then…
- Add flour mixture and buttermilk alternately in portions into large bowl.
- Blend in beaten egg whites.
- Pour into pans.
- Bake 30 minutes.
- Cool for 15 minutes.
- Spread frosting on top of cakes and combine.
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