Black And White German Chocolate Cake
|Margarine||1 Cup (16 tbs) (at room temperature)|
|Sugar||2 Cup (32 tbs)|
|Eggs||4 , separated|
|German chocolate||4 Ounce (1 package)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Sugar||3 Cup (48 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|Flaked coconut||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
Preheat oven to 350°. Butter three 8" diameter cake pans. Line the bottoms with wax paper and butter the wax paper. Dust pans with flour.
Cream together margarine and sugar. Beat in egg yolks, one at a time. Stir in vanilla.
Melt chocolate in boiling water and set aside to cool completely.
Stir together flour and salt. Alternately add flour and 1/2 cup buttermilk to cream mixture in small amounts, beating after each addition.
Stir baking soda in remaining 1/2 cup buttermilk and set aside for 3 -5 minutes. (A chemical reaction produces almost a full cup of buttermilk again.)
Continue alternating flour and buttermilk until all is combined.
Beat in the melted chocolate mixture.
Beat egg whites until stiff peaks hold. Fold into batter.
Spoon equal portions of batter into the three prepared pans and bake at 350° for 35-40 minutes. Cool layers completely, then remove from pans.
In a medium size saucepan, mix together sugar, flour, evaporated milk, and butter. Bring mixture to a boil over medium heat while stirring constantly with a whisk.
Boil, stirring constantly for 8-9 minutes. (If frosting turns quite thick and reduces in volume, remove from heat immediately and proceed with rest of the recipe.)
Remove from heat, stir in pecans, coconut, salt, and vanilla. Cool completely.
Spread evenly on the top of each layer. Stack layers and spread on sides of cake. Refrigerate to set.
To garnish, arrange chocolate curls on top of cake and serve.