Post by Kim in VA on Nov 12, 2008 9:06:11 GMT -5
Cake:
1 bar (4 oz) Baker's German Sweet Chocolate
1/2 cup boiling water
1 cup butter
4 egg yolks, unbeaten
4 egg whites, stiffly beaten
2 1/2 cups sifted Swans Down Cake Flour
1/2 teaspoon Salt
1 cup buttermilk
2 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
Melt chocolate in boiling water and cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat after each. Add melted chocolate and vanilla. Mix well.
Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat well. Beat until smooth. Fold in whites.
Pour into 3 deep 8 or 9 inch layer pans, line on bottom with wax paper. Bake in moderate oven (350) 30-40 min. Cool. Frost top only.
***Now, after all that, I will add that I have adopted my grandmother's shortcut and buy a box of Duncan Hines Swiss Chocolate Cake Mix, bake as directed and then split the layers in half so I have 4 thin layers to frost.....my cousin is a purist and insists on baking the cake from scratch but to me the frosting is what's important****
Frosting: (I double this recipe b/c I like the frosting to be thick!)
1 can evaporated milk
1 cup sugar
3 egg yolks
1/4 lb. butter
1 teaspoon vanilla
1 1/3 cup coconut
1 cup finely chopped pecans
Combine first 4 ingredients. Cook in a heavy pot , over medium heat stirring continually until it reaches the soft ball stage when a spoonful is dropped in a saucer of water (takes about 15 min.); Add Baker's coconut, vanilla, and pecans. Beat with a hand mixer until smooth. Allow to cool and thick enough to spread.
As I mentioned above, I split my cake layers horizontally so that I have 4 layers. Traditionally, you only frost the top of each layer and leave the sides "bare"....I make the frosting kind of trickle down the sides of the cake. Also, this cake is best if you make it at least 1 day ahead of when you plan to serve it....the flavors blend together better when it has a chance to sit for a day!
Enjoy!
Kim in VA
1 bar (4 oz) Baker's German Sweet Chocolate
1/2 cup boiling water
1 cup butter
4 egg yolks, unbeaten
4 egg whites, stiffly beaten
2 1/2 cups sifted Swans Down Cake Flour
1/2 teaspoon Salt
1 cup buttermilk
2 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
Melt chocolate in boiling water and cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat after each. Add melted chocolate and vanilla. Mix well.
Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat well. Beat until smooth. Fold in whites.
Pour into 3 deep 8 or 9 inch layer pans, line on bottom with wax paper. Bake in moderate oven (350) 30-40 min. Cool. Frost top only.
***Now, after all that, I will add that I have adopted my grandmother's shortcut and buy a box of Duncan Hines Swiss Chocolate Cake Mix, bake as directed and then split the layers in half so I have 4 thin layers to frost.....my cousin is a purist and insists on baking the cake from scratch but to me the frosting is what's important****
Frosting: (I double this recipe b/c I like the frosting to be thick!)
1 can evaporated milk
1 cup sugar
3 egg yolks
1/4 lb. butter
1 teaspoon vanilla
1 1/3 cup coconut
1 cup finely chopped pecans
Combine first 4 ingredients. Cook in a heavy pot , over medium heat stirring continually until it reaches the soft ball stage when a spoonful is dropped in a saucer of water (takes about 15 min.); Add Baker's coconut, vanilla, and pecans. Beat with a hand mixer until smooth. Allow to cool and thick enough to spread.
As I mentioned above, I split my cake layers horizontally so that I have 4 layers. Traditionally, you only frost the top of each layer and leave the sides "bare"....I make the frosting kind of trickle down the sides of the cake. Also, this cake is best if you make it at least 1 day ahead of when you plan to serve it....the flavors blend together better when it has a chance to sit for a day!
Enjoy!
Kim in VA
