This is from an old "Woman's Day" magazine - they used to put in these half-page sized recipe book inserts & my mom saved them *all* for me -- she'd always say "These are your dowry" as she put them into a folder. they're really fabulous -- lots of things to do with ground meat (& good stuff, not like some wierd green jello beef casserole) & some of the best cookie recipes i've ever come across.
anyway -- here's my favorite of all the recipes
Sweet-Chocolate Cake
1 pkg (4 oz) sweet cooking chocolate
1/4 c boiling water
1 c butter or other shortening (use butter)
2 c sugar
4 eggs, separated
1 tsp. vanilla extract
2 1/2 c sifted cake flour (sift the flour first & then measure)
1 tsp. baking soda
1/2 tsp. salt
1 c buttermilk
Coconut Pecan Filling (recipe follows)
Chocolate Cream Cheese Frosting (recipe follows)
Melt chocolate in water; cool. Cream butter and sugar; add egg yolks, one at sq time, beating thoroughly after each addition. Add vanilla and chocolate; mix well. Add sifted dry ingredients alternately with buttermilk, beat until smooth. Fold in stiffly beaten egg whites. Pour into three 8" or 9" layer pans, lined on bottom with paper (although buttering & flouring them works in a pinch). Bake in 350 degree oven, about 35 minutes. Cool, fill and frost.
Chocolate Cream Cheese Frosting
Cream 2 T. butter & 4 oz. ccream cheese (make it *really* creamy); add 1 1/2 squares unsweetened chocolate, melted, dash salt, 1 1/2 c. sifted confectioner's sugar, 1/4 c. cream, 1/2 tsp. vanilla extract. Mix well.
Coconut Pecan Filling
In saucepan, mix 1 c. undiluted evaporated milk, 1 c. sugar, 3 egg yolks, 1/2 c. butter or margarine, and 1 tsp. vanilla extract. Cook over medium heat 12 minutes, stirring, until mixture thickens. Add 1 can flaked coconut and 1 c. chopped pecans. Beat until thick.
** NOTE -- this is not a cake to be taken to a picnic on a hot day. the frosting is soft & tends to slide around. we always kept it in the refrigerator & it is really good served cold.
lea bob
Mother-of-All