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Ingredients Jump to Instructions ↓

  1. 1 pk Baker's German Sweet Chol

  2. 1/2 c Boiling water

  3. 2 c Sugar

  4. 2 c Unsifted all-pur flour

  5. 1 t Baking soda

  6. 1 c Buttermilk

  7. 1 c Butter

  8. 1 t Vanilla

  9. 1/2 ts Salt

  10. 4 Egg whites

  11. 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt;add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at

  12. 350 for 30 to 35 minutes. Cool. Frost tops only. For COCONUT-PECAN FROSTING. Combine

  13. 1 cup evaporated milk,

  14. 1 cup sugar,

  15. 3 slightly beaten egg yolks,

  16. 1/2 cup butter and 12 minutes. Add

  17. 1 1/3 cups ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes

  18. 2 1/2 cups.

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