|1/2||cup||granulated sugar replacement||*|
|2 1/4||cups||flour, all-purpose|
|4||each||egg whites||stiffly beaten*|
|1/3||cup||granulated sugar replacement||*|
|3/4||cup||coconut, shredded, unsweetened (desiccated)||*|
Melt chocolate in boiling water, cool.
Cream next three ingredients until fluffy.
Add yolks, one at a time, beating well.
Blend in vanilla and chocolate water.
Sift flour with baking soda and salt.
Add alternately with buttermilk to chocolate mixture, beating each time till smooth.
Fold in beaten egg whites.
Grease three 9-inch pans and line with paper.
Grease again and pour in batter.
Bake 25-30 min at 350 F.
Remove paper lining and cool.
Combine all but vanilla and pecans in saucepan.
Cook and stir on low heat till thick.
Remove from heat, stir in vanilla and pecans.
Cool slightly; spread over cake while warm.
First published: 1996-01-27 last updated: 2014-01-07
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles