Categorize this under “Everything in moderation”
1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting
HEAT oven to 350°F.
COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with
cooking spray. Microwave chocolate and water in large microwaveable bowl on
HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir
until chocolate is completely melted.
BEAT egg whites in small bowl with mixer on high speed until stiff peaks form;
set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl
with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after
each. Blend in melted chocolate and vanilla. Add flour mixture alternately with
buttermilk, beating until well blended after each addition.
ADD egg whites; stir gently until well blended. Pour into prepared pans. BAKE 30
min. or until toothpick inserted in centers comes out clean. Immediately run
small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from
pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting
between cake layers and onto top of cake.