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Instructions |
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Heat oven to 350 degrees. Line bottom of 3 (9 inch) round cake pans with waxed paper. Microwave chocolate and water in large bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. mix flour, baking soda, and salt; set aside.
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Beat margarine, and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
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Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
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Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove waxed paper. Cool completely on wire racks. Spread coconut-pecan frosting between layers and over top of cake.
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Originally Submitted
1/17/2009
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