10 ounces german sweet chocolate
1 1/4 cups boiling water
2 1/2 teaspoons vanilla
20 ounces shortening, hydrogenated
40 ounces granulated sugar
10 6 oz egg yolks
25 ounces cake flour
1 1/4 teaspoons salt
2 1/2 teaspoons baking soda
2 1/2 cups buttermilk
10 11 oz egg whites
2 quarts Coconut Pecan Icing
Servings: 60
1. Melt chocolate in water. Cool. Add vanilla. Set aside.
2. Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
3. Add egg yolks one at a time. Beat well after each addition. Add chocolate mixture and blend.
4. Combine flour, salt, and soda.
5. Add dry ingredients alternately with buttermilk to creamed mixture. Mix on low speed until smooth. Scrape sides of bowl.
6. Beat egg whites until stiff peaks form. Fold into batter on low speed. Do not overmix. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 7 oz per pan.
7. Bake at 350°F for 40-45 minutes.
8. When cool, ice with Coconut Pecan Icing.
9. Cut 5x6.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
For four 2-layer cakes, scale into eight 9-inch layer cake pans, 1 lb 1 oz per pan. Cut 16 slices per cake for 64 portions.
1 1/4 cups boiling water
2 1/2 teaspoons vanilla
20 ounces shortening, hydrogenated
40 ounces granulated sugar
10 6 oz egg yolks
25 ounces cake flour
1 1/4 teaspoons salt
2 1/2 teaspoons baking soda
2 1/2 cups buttermilk
10 11 oz egg whites
2 quarts Coconut Pecan Icing
Servings: 60
1. Melt chocolate in water. Cool. Add vanilla. Set aside.
2. Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
3. Add egg yolks one at a time. Beat well after each addition. Add chocolate mixture and blend.
4. Combine flour, salt, and soda.
5. Add dry ingredients alternately with buttermilk to creamed mixture. Mix on low speed until smooth. Scrape sides of bowl.
6. Beat egg whites until stiff peaks form. Fold into batter on low speed. Do not overmix. Scale batter into two greased 12x18x2-inch baking pans, 4 lb 7 oz per pan.
7. Bake at 350°F for 40-45 minutes.
8. When cool, ice with Coconut Pecan Icing.
9. Cut 5x6.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
For four 2-layer cakes, scale into eight 9-inch layer cake pans, 1 lb 1 oz per pan. Cut 16 slices per cake for 64 portions.
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