1 (4 ounce) package sweet cooking chocolate
1/2 cup water
2 cups sugar
1 cup shortening
4 eggs, separated
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Coconut Pecan Topping (see recipe)
Preheat oven to 350 degrees. In small saucepan, over low heat, melt chocolate in water, stir. In large bowl, beat sugar and shortening until fluffy. Beat in egg yolks and vanilla. Stir in chocolate mixture. In medium bowl, combine flour, baking soda and salt. Add to batter alternately with buttermilk until blended. In small bowl, beat egg whites until stiff but not dry, fold into batter. Spread evenly into 3 greased and floured 9" round cake pans. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pans, cool completely. Frost and top with Coconut Pecan Topping.
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