My recipes


- from Cupcake recipe
1 pkg. Baker s German s Sweet Chocolate
1/2 c. boiling water
1 c. butter or other shortening
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. Swans Down Sifted Cake Flour
1 c. buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy.
Add egg yolks one at a time and beat well after each. Add melted chocolate and
vanilla; mix well. Sift together salt, soda, and flour. Add alternately with
buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in
beaten egg whites. Pour into three 8 or 9 inch cake layer pans, lined on
bottoms with paper. Bake in a moderate oven (350 degrees) for 30 to 40 minutes;
cool. Frost tops only. --COCONUT PECAN FROSTING:--
1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. margarine
1 tsp. vanilla
Combine all ingredients. Cook and stir over medium heat until thickened, about
12 minutes. Add 1 1/3 cups Baker s Angel Flake Coconut and 1 cup chopped
pecans. Beat until thick enough to spread. Makes 2 2/3 cups.
155581 --



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