Ingredients:
- 4 ounce chocolate (german's sweet )
- 1/2 cup water
- 2 cup flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter (; softened)
- 2 cup sugar
- 4 egg ( yolks)
- 1 teaspoon vanilla
- 1 cup butter (milk (use the real thin, this makes the cake!))
- 4 egg ( whites)
Directions:
Preheat oven to 350°F. Line bottoms of three 9 inch round cake pans with wax paper. Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Sift together flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for. Do not over beat. Gently stir into batter. Do not over mix. Pour into prepared cake pans. Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper. Cool completely on wire racks. Spread coconut pecan frosting between layers and over the top of cake.Coconut Pecan Frosting 1 can (12 ounces) evaporate milk 1 1/2 cups sugar 3/4 cup butter 4 egg yolks; slightly beaten 1 1/2 teaspoons vanilla 7 ounces flaked coconut (about 2 2/3 cups) 1 1/2 cups chopped pecans Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and pecans. Cool to room temperature and of spreading consistency.
SPONGE PUDDING
1/2 can sweetened condensed milk
1 tbsp butter
1/2 cup sugar
1 cup flour
1 tsp baking powder
1 egg
1/2 cup milk
Fresh raspberries or raspberry sauce (optional)
toasted almond slivers (optional)
Pour condensed milk into a 4 cup microwavable glass bowl. Cook on HIGH for 1 minute, then stir. In a food processor/blender, or by hand, add dry ingredients and the butter until it resembles coarse breadcrumbs.
Add egg and milk while mixing. Pour batter carefully over the condensed milk and cover the bowl with a double layer of
plastic wrap.
Cook on MEDIUM for 10-16 minutes, or until pudding has evenly risen and cooked. Allow to stand for 5 minutes. Turn upside down onto a serving plate. Should slide out easily.
Garnish with raspberries/raspberry sauce and toasted almonds if desired
FUDGE FINGERS
Ingredients:
- 2/3 cup baking powder (butter (no substitutes) 4 squares (1 ounce each) unsweetened chocolate 4 eggs 1 teaspoon salt 2 cups)
- 1/2 cup butter ( (no substitutes) 1/3 cup whipping cream 2 teaspoons vanilla extract 4 cups confectioners sugar)
- 1 butter (square (1 ounce) unsweetened chocolate 1 tablespoon (no substitute))
Directions:
In a microwave or double boiler, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs and salt until foamy. Gradually add sugar; mix well. Stir in chocolate mixture. Combine flour and baking powder; gradually add to chocolate mixture. Stir in pecans. Pour into a greased 15 by 10 by 1 inch baking pan. Bake at 350 degrees F for 20-25 minutes until a toothpick inserted near center comes out clean. Cool. Frosting: Heat butter in a saucepan until golden brown, about 7 minutes. Remove from heat; add cream and vanilla. Beat in sugar until smooth and thick. Frost bars. Glaze: Melt chocolate and butter in a microwave or double boiler; cool slightly. Drizzle over bars. Yield: about 5 dozen
