Texas Chocolate Cake
|Sweet chocolate||4 Ounce|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking soda||1 Teaspoon|
|Butter||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Egg whites||4 , beaten|
|Coconut||1 Tablespoon (Texas)|
Combine chocolate and boiling water in a heavy saucepan.
Place over very low heat, stirring constantly, until chocolate is melted.
Set aside to cool.
Sift flour, baking soda, and salt together.
Cream butter with extract; gradually add sugar, creaming until fluffy.
Add egg yolks, one at a time, and beat well after each addition.
Mix in chocolate.
Beating until blended after each addition, alternately add dry ingredients in fourths and buttermilk in thirds to creamed mixture.
Fold beaten egg whites into batter.
Turn into 3 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350°F 30 to 40 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes before spreading Texas Coconut-Pecan Frosting between layers and on top.
Garnish with more pecans, if desired.
Serving size: Complete recipe
Calories 5567 Calories from Fat 2205
% Daily Value*
Total Fat 251 g385.5%
Saturated Fat 148.5 g742.7%
Trans Fat 0 g
Cholesterol 1224.2 mg408.1%
Sodium 2610.7 mg108.8%
Total Carbohydrates 781 g260.2%
Dietary Fiber 46.3 g185.2%
Sugars 460.9 g
Protein 90 g179.3%
Vitamin A 129.8% Vitamin C 0.82%
Calcium 43.6% Iron 29.6%
*Based on a 2000 Calorie diet