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

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rack Proof: New York Style Cheesecake



Preheat oven to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake dish with material paper. Margarine sides of compartment. Microwave chocolate and water in huge microwavable bowl on high until essentially melted, mixing following 1 second. Blend until chocolate is completely condensed.

Mix flour, baking pop and salt, set aside. Beat spread and sugar in immense bowl with electric blender on medium speed until light and fluffy. Add egg yolks, 1 at the same time, beating perfect after each choice. Blend in mellowed chocolate and the vanilla. Add flour mix then again with the buttermilk, beating until especially blended after each addition.Beat egg whites in a little bowl with electric blender on fast until firm zeniths structure. Gently blend into hitter. Void consistently into organized dish.

Plan 30 minutes or until toothpick implanted in centers comes clean. Instantly run minimal metal spatula around cake layers. Cool in skillet 15 minutes, dispense with layers from the holder to wire racks. Discard material paper, Cool cake layers completely. Spread coconut-pecan frosting between cake layers and onto top of cake


Beat egg yolks, milk and vanilla in immense container with a wire race until particularly blended. Add sugar and spread and cook on medium hotness until thickened and splendid brown. Dispose of from heat.

Add coconut and nuts and mix well. Cool to needed consistency. Makes around 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupcakes.

Enjoy !

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