From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 1 package (4 ounces) German's Sweet Chocolate
  • 1/2 cup boiling water
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 2-1/2 cups sifted cake flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk


Heat oven to 350 degrees.  Line bottom of 3 deep, 8-inch, cake pans with brown or wax paper.  Melt chocolate in boiling water.  Cool.  Cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, beating after each addition.  Add vanilla and melted chocolate and mix until well blended.  Sift flour with soda and salt; add to chocolate mixture alternately with buttermilk, beating after each addition.  Beat until smooth.  Beat egg whites until they form stiff peaks; fold into batter.  Pour batter into prepared pans.  Bake in preheated oven for 35-40 minutes, or until cake springs back when lightly pressed in center.  Cool cake in pans for 15 minutes; then invert onto wire racks, remove pans, and let cool.  Spread Coconut-Pecan Frosting between layers and over top of cake.

INGREDIENTS for Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks, slightly beaten
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1-1/3 cups Angel Flake Coconut
  • 1 cup chopped pecans

TO PREPARE Coconut-Pecan Frosting:

Combine milk, sugar, egg yolks, butter and vanilla in saucepan.  Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.  Remove from heat.  Add coconut and pecans.  Beat until mixture is thick enough to spread.  Makes 2-1/2 cups, or enough frosting to cover tops of three 8-inch layers.

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