Buttermilk chocolate cake with coconut pecan marmalade
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === buttermilk chocolate cake === | ||
| 4 | ounces | Sweet german cooking chocolate - (1 pkg) -- brok |
| 2⅓ | cup | Sifted cake flour |
| 1½ | cup | Sugar |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅔ | cup | Unsalted butter; softened |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 2 | larges | Eggs |
| === coconut pecan marmalade === | ||
| 1 | cup | Evaporated milk |
| 1 | cup | Sugar |
| 3 | larges | Egg yolks; lightly beaten |
| ½ | cup | Unsalted butter |
| 1 | teaspoon | Vanilla |
| 1⅓ | cup | Coconut flakes |
| 1 | cup | Pecan pieces |
Directions
Recipe by: Susan Feniger and Mary Sue Milliken Butter three 8-inch cake pans thoroughly and line the base of each with
In a double boiler, melt the chocolate over simmering water, stirring oc
Pour an equal amount of the cake batter into each prepared pan and bake
To make the marmalade, combine the milk, sugar, egg yolks, and butter in
To assemble the cake, place the first layer of cake on a serving dish.
This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6246 broadcast 02-06-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.
02-20-1997