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Categories:Viewed: 39 - Published at: 9 years ago
Ingredients
- 4 ounces sweet chocolate BAKER'S GERMAN'S
- 1/2 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs separated
- 1 teaspoon vanilla
- 1 cup buttermilk
Method
- LINE bottom of 3 (9-inch) round cake pans with wax paper; grease sides of pans.
- MICROWAVE chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
- MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- BEAT egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
- BAKE at 350F for 30 minutes or until toothpick inserted into centers comes out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cake layers from pans. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Filling and Frosting (recipe on back of card) between layers and onto top of cake. Makes 16 servings.
