Cake Ingredients:
1 C. Crisco
2 C. sugar
4 egg yolks, beaten
1 C. buttermilk
2 ½ C. flour, sifted
1 tsp. soda
½ tsp. salt
1 pkg. Baker’s German Sweet Chocolate
½ C. boiling water
1 tsp.vanilla
4 egg whites, beaten well
Frosting Ingredients:
1 C. evaporated milk
1 C. sugar
3 egg yolks
½ C. butter (1 stick)
1 tsp. vanilla
1 C. pecan pieces
1-7 oz. can coconut
Directions:
Cream shortening, sugar and add egg yolks, one at a time, beating thoroughly after each addition. Add buttermilk alternately with flour, salt and soda. Melt chocolate in boiling water over low heat. Add vanilla and let cool. Add chocolate to batter and mix well. Stiffly beat egg whites and fold in. Place in greased and floured pans: 2 (10”) or 3 (8”) or a 9x13 pan. Bake at 350 degrees for 30-35 minutes (maybe longer for 9x13). For frosting: mix milk, sugar, yolks, butter and vanilla in saucepan on low heat for 12 minutes or until thick. Do not cook too hot or eggs will cook. Add pecans and coconut and ice cake.
from Lynnie Jacoby
1 C. Crisco
2 C. sugar
4 egg yolks, beaten
1 C. buttermilk
2 ½ C. flour, sifted
1 tsp. soda
½ tsp. salt
1 pkg. Baker’s German Sweet Chocolate
½ C. boiling water
1 tsp.vanilla
4 egg whites, beaten well
Frosting Ingredients:
1 C. evaporated milk
1 C. sugar
3 egg yolks
½ C. butter (1 stick)
1 tsp. vanilla
1 C. pecan pieces
1-7 oz. can coconut
Directions:
Cream shortening, sugar and add egg yolks, one at a time, beating thoroughly after each addition. Add buttermilk alternately with flour, salt and soda. Melt chocolate in boiling water over low heat. Add vanilla and let cool. Add chocolate to batter and mix well. Stiffly beat egg whites and fold in. Place in greased and floured pans: 2 (10”) or 3 (8”) or a 9x13 pan. Bake at 350 degrees for 30-35 minutes (maybe longer for 9x13). For frosting: mix milk, sugar, yolks, butter and vanilla in saucepan on low heat for 12 minutes or until thick. Do not cook too hot or eggs will cook. Add pecans and coconut and ice cake.
from Lynnie Jacoby
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