This is from an old "Woman's Day" magazine - they used to put in these half-page sized recipe book inserts and 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 (and good stuff, not like some wierd green jello beef casserole) and some of the best cookie recipes I've ever come across.
anyway -- here's my favorite of all the recipes.
1 pkg (4 oz) sweet cooking chocolate
1/4 cup boiling water
1 cup butter or other shortening (use butter)
2 cup sugar
4 eggs, separated
1 tsp. vanilla extract
2-1/2 cup sifted cake flour (sift the flour first and then measure)
1 tsp. baking soda
1/2 tsp. salt
1 cup 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 square 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 and flouring them works in a pinch).
Bake in 350° degree oven, about 35 minutes. Cool, fill and frost.
Chocolate Cream Cheese Frosting
Cream 2 tbsp. butter and 4 oz. cream cheese (make it *really* creamy); add 1-1/2 squares unsweetened chocolate, melted, dash salt, 1-1/2 cup sifted confectioner's sugar, 1/4 cup cream, 1/2 tsp. vanilla extract. Mix well.
Coconut Pecan Filling
In saucepan, mix 1 cup undiluted evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup 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 cup 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 and tends to slide around. we always kept it in the refrigerator and it is really good served cold.
lea bob
Mother-of-All
(7/31/01)
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