ORIGINAL BAKER'S GERMAN'S SWEET CHOCOLATE CAKE

配料

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2 cup water

4 eggs, separated

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

2 cups sugar

1 tsp. vanilia

1 cup buttermilk

FOR THE FILLING AND FROSTING (DOUBLE THIS):

4 egg yolks

1 can (12 oz.) evaporated milk

1-1/2 tsp. vanilla

1-1/2 cups sugar

3/4 cup butter or margarine

1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

1-1/2 cups chopped PLANTERS Pecans

步骤

HEAT oven to 350°F.

COVER bottoms of 3 (9-Inch) round pans with parchment; spray with cooking spray.

Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min, or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form, set aside.

Combine flour, baking soda and salt.

Beat butter and sugar in large bowl with mixer until light and fluffy.

Add egg yolks, 1 at a time, beating well after each.

Blend in melted chocolate and vanilla.

Add flour mixture alternately with buttermilk, beating after each additional until well blended.

ADD egg whites; stir gently until blended, Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean.

Immediately run knife around cakes to loosen from pans. Cool cakes in pans 15 min.

Remove from pans to wire racks; cool completely.

For the Frosting (make 2 batches):

WHISK egg yolks, milk and vanilla in large saucepan until blended.

Add sugar and butter; cook on medium heat 12 min. or until mixture is thickened and golden brown, stirring constantly.

Remove from heat.

ADD coconut and nuts; mix well.

Cool to desired spreading consistency.

To assemble:

STACK cake layers on plate, spreading Coconut-Pecan Filling and Frosting between layers and onto top of cake.

备注

Note: If you don't have buttermilk, just add 1 Tbsp. lemon juice or HEINZ Distilled White Vinegar to 1 cup 2% milk: let stand 10 min.