- This topic has 1 reply, 1 voice, and was last updated January 27, 2016 at 12:11 am by .
- January 27, 2016 at 12:11 am #368889
Sweet Chocolate Cake
4-oz pkg sweet chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla
1 cup buttermilk
can coconut-pecan filling and frosting
Heat oven to 350°.
Cover bottoms of 3 (9-inch) round pans with parchment. Spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on high 1-1/2 to 2 min or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted
Beat egg whites in small bowl with mixer on high speed until stiff peaks form. Set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites. Stir gently until well blended. Pour into prepared pans.
Bake 30 min or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks. Cool completely.
Spread coconut-pecan filling and frosting between cake layers and onto top of cake. Serves 16
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