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German Chocolate Cake
Kathryn Stanley
1
(4 oz.) package Baker's German Sweet
1 teaspoon vanilla
Chocolate
cup boiling water
cup butter
.2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½
1
2
cups sugar
1 cup buttermilk
4
eggs, separated
Coconut-Pecan Frosting (see next recipe)
Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and
chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat
egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans,
lined on bottoms with waxed paper. Bake at 350º for 30 minutes or until cake springs back
when lightly pressed in center. Cool 15 minutes; remove and cool on wire rack. Frost cake
between layers and on the top only, with Coconut-Pecan Frosting.
Coconut-Pecan Frosting
Kathryn Stanley
1
1
4
¾
½ cups (12 fl. oz.) evaporated milk
½ cups sugar
egg yolks, slightly beaten
cup butter
½ teaspoon vanilla
2 cups Baker's Angel Flake coconut
1 ½ cups chopped pecans
Combine evaporated milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook and stir
over medium heat until thickened. Remove from heat, stir in coconut and pecans. Cool until
thick enough to spread. Makes 4 ¼ cups.
This is Marty's birthday cake, and he does not like to share it.
1
8 Minute Cake
Kathryn Stanley
2
¼
1
4
1
cups flour
teaspoon salt
¾ cups sugar
tablespoons cocoa (I use a little more.)
cup water
½ cup salad oil
½ cup butter
½ cup buttermilk
1 teaspoon baking soda
2 eggs
Combine flour, salt, sugar, and cocoa. Bring water, salad oil, and butter to a boil; combine
with dry ingredients. Beat until creamy. Add buttermilk, baking soda, and eggs. Bake cake
for 10 minutes at 400º or until the center springs back when touched. Be careful not to
overbake the cake. Remove from oven to cooling rack. Frost cake while VERY HOT!
Frosting:
½
¼
cup butter
cup cocoa
½ cup marshmallows
4 cups powdered sugar
1
/3 cup buttermilk
7
5
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