1 pk Baker’s german’s sweet choco 1 ts Vanilla
-ate (4 oz.) 2 c Flour, all-purpose
1/2 c Water, boiling 1 ts Baking soda
1 c Butter or margarine 1/2 ts Salt
2 c Sugar 1 c Buttermilk
4 Eggs, seperated Coconut-pecan frosting
Fat grams per serving: Approx. Cook Time: 30min
Melt chocolate in water; cool. Cream butter and sugar. Beat in egg
yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. beat
in flour mixture, alternately with buttermilk. Beat egg whites until
stiff peaks form; fold into batter. Pour batter into three 9-inch
layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for
30 minutes or until cake springs back when lightly pressed in center.
Cool 15 minutes; remove and cool on rack. Frost cake.
Yields
1 servings
