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| CAKE |
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| 1/4 cup |
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(2-oz) chopped white baking bar |
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| 1/2 cup |
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Hot water |
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| 4 |
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egg whites |
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| 2 cups |
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sugar |
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| 1 cup |
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shortening |
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| 4 |
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egg yolks |
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| 1 tsp |
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vanilla |
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| 2 1/2 cups |
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Softasilk® Cake Flour |
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| 1 tsp |
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baking soda |
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| 1/2 tsp |
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salt |
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| 1 cup |
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buttermilk |
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| 1/2 cup |
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chopped pecans |
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| 1 cup |
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flaked coconut |
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| FROSTING |
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| 1/2 cup |
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margarine or butter, softened |
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| 1 (8-oz) pkg |
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cream cheese, softened |
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| 2 tsp |
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vanilla |
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| 4 cups |
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powedered sugar |
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White chocolate curls, if desired |
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| Preparation Directions: |
| 1 |
Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In small saucepan, heat chocolate and the 1/2 cup water until chocolate is melted; cool. In medium bowl, beat egg whites at medium speed until stiff peaks form; set aside. In large bowl, beat sugar and shortening until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add melted chocolate and vanilla; mix well. |
| 2 |
Add flour, baking soda and salt to chocolate mixture alternating with buttermilk, beating after each addition until smooth. Stir in pecans and coconut. Gently fold in beaten egg whites. Pour batter into greased and floured pans. |
| 3 |
Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire racks. Remove from pans. Cool completely. |
| 4 |
In large bowl, beat margarine, cream cheese and vanilla until creamy. Add powdered sugar; beat until smooth |
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| Servings: 1 |
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| Recipe Source |
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Author: forgot Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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