Chocolate Cake Without Oven



1 pkg. (4 oz) Baker’s German Sweet Chocolate

½ cup water

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

1 cup buttermilk

4 egg yolks

1 can (12 ounces) evaporated milk

1-1/2 teaspoons vanilla

1-1/2 cups sugar

¾ cup (1-1/2 sticks) butter

1 pkg. (7 ounces) coconut

1-1/2 cups pecans, chopped


Preheat stove to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake dish with material paper. Margarine sides of container. Microwave chocolate and water in enormous microwavable bowl on high until practically liquefied, blending following 1 moment. Mix until chocolate is totally liquefied.

Blend flour, baking pop and salt, put away. Beat spread and sugar in huge bowl with electric blender on medium speed until light and feathery. Add egg yolks, 1 all at once, beating great after every option. Mix in softened chocolate and the vanilla. Add flour combination on the other hand with the buttermilk, beating until very much mixed after each addition.Beat egg whites in a little bowl with electric blender on rapid until firm pinnacles structure. Delicately mix into hitter. Empty uniformly into arranged dish.

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