|8 oz Ghirardelli sweet dark chocolate||1/2 c Water|
|1 c Butter||2 c Sugar|
|4 lg Eggs; separated||1 ts Vanilla|
|2 c Unsifted all purpose flour||1 ts Baking soda|
|1 c Buttermilk||1/2 ts Salt|
In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream butter with sugar until fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Add dry ingredients and buttermilk. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three greased 8’ round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes; remove from pans. Frost with Butter Pecan Frosting.
Butter Pecan Frosting
|1 c Evaporated milk||1 c Sugar|
|3 Egg yolks||1/2 c Butter or margarine|
|1 ts Vanilla||1 1/3 c Flake coconut|
|1 c Chopped pecans|
Combine all ingredients in saucepan. Cook, stirring, over medium heat until mixture thickens, about 12 minutes. Beat until thick enough to spread. Cool and frost cake.
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