Page 5

Permalink Chapter: four  


Step 1

Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside.

Step 2

In small saucepan, melt chocolate with water over low heat; cool.

Step 3

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Step 4

In a small mixing bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites.

Step 5

Pour batter into prepared pans. Bake at 350° for 30 minutes, or until toothpick inserted near the center comes out clean.

Step 6

Cool for 10 minutes before removing from pans to wire racks to cool completely.


Step 1

In a small saucepan, heat the sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly.

Step 2

Remove from the heat. Stir in the coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. Melt chocolate with shortening, stirring until smooth; drizzle down sides of cake.

Page 6

Permalink Chapter: four  

Chocolate Peanut Butter Cake

For some the combination of chocolate and peanut butter is a favorite.


3/4 cup Unsalted butter
3/4 cup Creamy style peanut butter
2 cups Packed brown sugar
3 Eggs
2 cup Unsifted all purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk
1 teaspoon Vanilla


Peanut Butter Filling
1 cup Cream cheese, softened
1/2 cup Creamy style peanut butter
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