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

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