Sweet Chocolate Cake
|Sweet cooking chocolate||4 Ounce (1 Package)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Butter/Other shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||4 , separated|
|Vanilla extract||1 Teaspoon|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Coconut pecan filling||1⁄4 Cup (4 tbs)|
|Chocolate cream cheese frosting||1⁄4 Cup (4 tbs)|
Melt chocolate in water; cool.
Cream butter and sugar; add egg yolks, one at a time, beating thoroughly after each addition.
Add vanilla and chocolate; mix well.
Add sifted dry ingredients alternately with buttermilk; beat until smooth.
Fold in stiffly beaten egg whites.
Pour into three 8-inch layer-cake pans lined on bottom with greased wax paper.
Bake in preheated moderate oven (350°F.) about 35 minutes.
Fill with Coconut-Pecan Filling and frost with Chocolate Cream-Cheese Frosting.