On Sat 19 Jan 2008 10:48:30p, jmcquown told us...

> 4 oz. German sweet chocolate squares
> 1/2 c. boiling water
> 1 c. butter
> 2 c. sugar
> 4 eggs, separated
> 2-1/4 c. flour
> 1 tsp. vanilla
> 1 c. buttermilk
> 1 tsp. baking soda
> 1/2 tsp. salt
>
> Melt chocolate squares in boiling water, stirring well. Cool to room
> temp .In medium mixing bowl, sift together flour, soda and salt. In a
> deep mixing bowl, cream butter and sugar and using a mixer beat until
> fluffy. Add eggy olks, one at a time, beating well after each addition.
> Blend in vanilla and chocolate mixture. Stir in the flour and
> buttermilk, a little at a time, beating well after each addition. Beat
> egg whites until stiff peaks form. Fold egg whites gently into cake
> batter. Pour this mixture into three greased 8" baking pans lined with
> waxed paper. Bake at 350 degrees for 30-55 minutes (watch your oven) or
> until a toothpick inserted in the cente rof each comes out clean. Let
> cool in pans 10 minutes. Remove from pans to wire racks to completely
> cool before frosting.
>
> Coconut-Pecan Frosting
>
> 1 c. evaporated milk
> 1 c. sugar
> 3 beaten egg yolks
> 1-1/3 c. flaked coconut
> 1/2 c. butter
> 1 tsp. vanilla
> 1 c. chopped pecans
>
> Combine evaporated milk, sugar, egg yolks, butter and vanilla in a
> saucepan. Blend well. Heat on medium and stir, about 15 minutes. Add
> coconut and chopped pecans. Remove from heat and allow to cool until
> thick enough tos pread smoothly, beating occasionally. Makes 1-1/2 c.
> frosting.
>
>

One of my favorites!

--
Wayne Boatwright

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Date: Sunday, 01(I)/20(XX)/08(MMVIII)
Today is: Feast of Septuagesima
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YOU kill it -- I'm bitter.
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