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Chocolate Layer Cake with Coconut Pecan Frosting

Source: Burt Wolf's Menu Cookbook
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 12 servings
RECIPE INGREDIENTS
Unsweetened cocoa powder
One 4-ounce package Baker’s® German’s® sweet chocolate
1/2 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Coconut Pecan Frosting (see above)
Other necessary recipes:
Coconut Pecan Frosting
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly butter three 9-inch cake pans. Line the bottoms of the pans with waxed paper. Dust the pans with cocoa.


In a small saucepan, melt the chocolate in the boiling water. Stir until smooth. Let cool to room temperature.


In a mixing bowl, sift together the flour, baking soda, and salt.


In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, beating after each addition. Blend in the melted chocolate and the vanilla. Blend in ½ cup of the flour mixture and 1/4 cup of the buttermilk. Mix until smooth. Repeat until all the flour and buttermilk are used.


In a mixing bowl, with an electric mixer or a whisk, beat the egg whites until they form stiff peaks. Using one of the beaters or a whisk, fold the egg whites into the batter. Pour the batter into the prepared cake pans.


Bake the layers on the middle rack of the oven for 30 to 35 minutes, or until the layers spring back when lightly pressed in the centers.


Remove the layers from the oven. Run the edge of a knife between the cake and the sides of the pans. Let the cake cool in the pans for 15 minutes. Remove the layers from the pans and place on a rack. Let them cool to room temperature.


Fill and frost the cake with Coconut Pecan Frosting, using 2 tablespoons of frosting between each layer.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 683
Fat. Total: 39g
Fiber: 2g
Carbohydrates, Total: 79g
Sodium: 276mg
% Cal. from Fat: 51%
Cholesterol: 189mg
Protein: 9g
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