Back 3 Oz. Sweet Chocolate
1/2 Cup Butter
2 Egg Yolks
1-1/4 Cups Cake & Pastry Flour
1/8 teas. Salt
2 Egg Whites
1/4 Cup Water
1 Cup Granulated Sugar
1/2 teas. Watkins Vanilla
1/2 teas. Baking Soda
1/2 Cup Sour Milk
Beat egg whites until stiff peaks form and refrigerate until needed. Melt chocolate with water; stir until smooth; cool. Cream butter and sugar until light and fluffy. Add eggs yolks (1 at a time) blending well after each addition. Blend in vanilla and chocolate. Sift flour, baking soda and salt. Alternately blend flour mixture and sour milk to butter/sugar mixture, 1/3 at a time, on low speed then blend on medium speed for 1 minute. Fold egg whites into batter. Pour into greased and floured 9" square pan. Bake at 350F for 35-40 minutes or until a toothpick inserted in cetner comes out clean. Cool completely on wire rack before frosting.
Frosting
2/3 Cups Evaporated Milk
2 Egg Yolks
3/4 teas. Watkins Vanilla
2/3 Cups Walnuts, Chopped
2/3 Cup Granulated Sugar
1/3 Cup Butter
1 Cup Coconut
Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; about 2 minutes. Continue boiling, stirring constantly, for an additional 5 minutes or until mixture turns slightly golden. Remove from heat and stir in coconut and walnuts. Cool to room temperature; frost cake.
Note: Pecans can be used in place of walnuts.
© Copyright 1999 The Rising
Stars Team
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