Chocolate Cake Without Oven

 INGREDIENTS:

CAKE:

1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped

INSTRUCTIONS:

Preheat oven to 350 degrees. Line the bottoms of three 8" or 9" round cake pans with paper stock. Margarine side of container. In a large microwave-safe bowl, heat chocolate and water over high heat until almost liquefied, mixing after 1 minute. Stir until the chocolate is completely melted.

Combine flour, baking powder and salt and set aside. In a large bowl, with an electric mixer on medium speed, beat the sauce and sugar until light and soft. Add the egg yolks, 1 at a time, beating well after each selection. Add soft chocolate and vanilla. On the other hand, add the flour mixture with the buttermilk, stirring after each addition until well combined. In a small bowl, using an electric mixer, beat egg whites quickly until a stiff texture forms. Gently mix in the batter. Pour evenly into prepared bowl.

Prepare for 30 minutes or until the toothpick embedded in the lesion speaks the truth. Immediately run a small metal spatula around the cake layers. Cool in pan for 15 minutes, remove layer from container and place on wire rack. Discard the paper and let the cake base cool completely. Spread coconut walnut frosting between cake layers and on top of cake

Coconut Pecan Frosting:

In a large skillet fitted with a wire rack, beat egg yolks, milk and vanilla until combined. Add and sprinkle with sugar, cook over medium-high heat until thickened and browned. Remove from heat source.

Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4-1/2 cups of frosting, enough to glaze a 3-layer cake or 36 cupcakes.