1 1/2 c
1 2/3 c
sifted cake flour
square unsweetened chocolate, melted
egg, slightly beaten
1 1/2 tsp
can evaporated milk
1 1/2 c
1 1/2 tsp
chopped toasted pecans
1Preheat oven to 350* and grease two 9x9 cake pans.
2beat egg whites until flothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate,oil and 1/2 cup milk. Beat one minute on medium speed.
3Add egg yolks and remaining 1/2 cup milk. beat one minute until smooth. With rubber spatula gently but throughly fold in the egg white mixture.
Pour into prepared pans and bake 30-35 minutes.
Cool in pans on a rack for 30 minutes.
4Remove from pans and with a sharp knife split cake layers into 4 layers.
6Combine sugar, cornstarch and salt. Add egg and blend wel, then stir in milk slowly. Cook over medium heat stirring constantly until mixture becomes to a boil and thickens. Add butter and vanilla. Chill 30 minutes and spread 1/3 of mixture between each layer.
8Combine milk, sugar, butter, egg yolks and vanilla.
Cook stirring constantly over medium heat for 12 minutes or untl mixture thickens. ( make sure that it is thick or it will slice right off your cake!)
Add vanilla and chill one hour covered with a piece of plastic wrap directly over surface for proper spreading consistancy.
9Frost cake and sprinkle with the toasted pecan pieces and chill for 2 hours.
For a short cut to making this delicious cake you can use German chocolate cake mix and instant vanilla pudding and follow their directions per box.
BUT I always make the Chantilly frosting from scratch and follow all the instructions for putting it together.. But for special occasions I think it is great to do ALL from scratch.
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