Essay by EssaySwap ContributorJunior High, 9th grade February 2008

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German Sweet Chocolate Cake Ingredients: 1 Pkg. (4oz.) Bakers German Sweet Chocolate ½ cup boiling water 1 cup (2 sticks) butter or margarine 2 cups sugar 4 eggs, separated 1 teaspoon baking soda 1/2teaspoon salt 1 cup buttermilk Steps: 1. Melt chocolate in water; cool.

2. Beat butter and sugar.

3. Beat in egg yolks.

4. Stir in vanilla and chocolate.

5. Mix flour, soda, and salt.

6. Beat in chocolate mixture alternately with buttermilk.

7. Beat egg whites until stiff peaks form; fold into batter.

8. Pour in three 9-inch layer pans, lined on bottom with waxed paper.

9. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center.

10. Cool 15 minutes; remove from pans, finish cooling on racks.

11. Spread Coconut-Pecan Frosting between layers and over top of cake.

Makes 12 servings.

Coconut-Pecan Frosting: 1. Combine 1 ½ cups (12 fl.

Oz. can) evaporated milk, 1 ½ cups sugar, 4 slightly beaten egg yolks, ¾ cup butter or margarine and 1 ½ teaspoons vanilla in saucepan.

2. Cook and stir over medium heat until thicken.

3. Remove from heat.

4. Stir 2 cups Bakers Angel Flake Coconut and 1 ½ cups chopped pecans.

5. Cool until thicken enough to spread.

White Velvet Cake II Ingredients: 1 ½ cups butter softened 1 ½ cups white sugar 2 eggs 1 cup buttermilk 1 teaspoon baking soda 2 cups all-purpose flour ½ teaspoon salt ½ cup butter flavored shortening (8 ounce) package cream cheese 4 cups sifted confectioners' sugar 1 tablespoon milk Steps: 1. Preheat oven to 325 degrees F. Grease and flour 2 round 8 inch pans. Sift flour and salt and set aside.

2. Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in...