Ingredients
- 4 ounces Baker's German Sweet Chocolate
- 1/2 cup boiling water
- 1-3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 eggs, separated
- 1 cup butter
- 2 cups sugar
- 1 cup buttermilk
- 1-1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°. Grease and flour three 9-inch cake pans, then line them with waxed paper, cut to fit. Grease and flour the waxed paper or spray with Bakers Joy. Redundant, but necessary.
- Melt the chocolate in the boiling water. Set aside.
- Sift together the flour, baking soda and salt. Set aside.
- Beat the egg whites until stiff peaks form; refrigerate.
- In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 5 minutes. Add egg yolks, one at a time, beating well after each addition. Let mixer run an additional 2 minutes. With mixer running, add vanilla and chocolate/water mixture.
- Add dry ingredients alternately with the buttermilk, combining well. Gently fold the stiffly beaten egg whites into cake batter.
- Pour the batter into the three prepared cake pans. Bake at 350°F for 30 to 35 minutes or until a cake tester comes out clean. Cool on racks. Frost top and fill between layers with Coconut-Pecan Frosting.
- Makes one, 9-inch three-layer cake.
