“I got this recipe off of a package of German's brand sweet baking chocolate. Use with Coconut Pecan Filling and Frosting Recipe I posted from the same source.”
READY IN:
1hr
SERVES:
16
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Line bottom of 3 (9") round cake pans with wax paper; greese sides of pans.
  2. Microwave chocolate and water in large microwavable bowl on High 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
  3. Mix flour, baking soda and salt; set aside.
  4. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
  5. Add egg yolks, 1 at a time, beating well after each addition.
  6. Stir in choclate mixture and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  7. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.
  8. Bake at 350F for 30 minutes or until toothpick inserted into centers comes out clean. Immediately run spatula between cakes and sides of pans.
  9. Cool 15 minutes; remove cake layers from pans.
  10. Remove wax paper. Cool completely on wire racks.
  11. Spread Coconut-Pecan filling and frosting between layers and onto top of cake.

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