From – Maybelle Grace Becklin
Recipe Provided By – Rob Becklin
Original recipe: Double recipe:
One 4-oz. bar sweet cooking chocolate 8 ounces chocolate with 2/3 cup water
with 1/3 cup water
½ cup butter 1 cup butter
1 cup sugar 2 cups sugar
3 eggs, separated 6 eggs, separated
1 teaspoon vanilla 2 teaspoons vanilla
1 ¾ cups sifted cake flour 3 ½ cups sifted cake flour
1 teaspoon baking soda 2 teaspoons baking soda
½ teaspoon salt 1 teaspoon salt
2/3 cup buttermilk 1 1/3 cups buttermilk
Combine chocolate with 1/3 cup water and heat in microwave until chocolate melts. Cool.
Cream butter; gradually add sugar, creaming until light. Add egg yolks, one at a time, beating
well after each. Blend in vanilla and chocolate/water mixture. Sift together dry ingredients. Add
to creamed mixture alternately with buttermilk, beating after each addition.
Beat egg whites to stiff peaks; fold into batter. For the original recipe, bake in 2 greased and
lightly floured 8 x 1 ½ inch round pans; for the double recipe, bake in either three 10 inch round
pans or two rectangular pans approximately 13 x 9 x 2 inches. Bake at 350 degrees for 30 to
35 minutes. Cool. Fill and frost with Coconut Frosting (see next page for recipe).
*Recipe copied out of Better Homes and Gardens cookbook published in the early 1980s.
Published name is Sweet Chocolate Cake, and is similar to German Chocolate Cake.
COCONUT FROSTING
Single recipe: Double recipe:
One 6-oz. can evaporated milk One 12-oz. can evaporated milk
2/3 cup sugar 1 1/3 cups sugar
¼ cup butter ½ cup butter
1 slightly beaten egg 2 slightly beaten eggs
1 teaspoon vanilla 2 teaspoons vanilla
1 1/3 cups flaked coconut 2 2/3 cups flaked coconut
½ cup chopped pecans 1 cup chopped pecans
In saucepan, combine milk, sugar, butter, egg and dash salt. Cook and stir over medium heat until mixture thickens and bubbles, about 12 minutes. Add remaining ingredients. Cool. Frosts top of 13 x 9.2-inch cake or two 8-inch layers.
