1 c Butter or margarine
2 c Sugar
3 Eggs; separated
3 Baking chocolate
Melted 1 c Milk
1/2 Cake yeast
2 3/4 c Flour; sifted
1/2 ts Salt
1 ts Baking soda
3 tb Hot water
—–icing—– 2 1/4 c Sugar
1/2 c Water
3 tb White karo
3 Egg whites; beaten stiff
1/8 c Confectioners sugar
1/2 Baking chocolate
Melted Toasted coconut Cream mutter and sugar, add egg yolks and beat well. Add melted chocolate, milk, and yeast that has been softened in 1/4 cup lukewarm water. Add flour and salt, beat well.
Fold in beaten egg whites. Let this stand overnight. In the morning, add soda dissolved in 3 T. hot water. Makes 3 9″ layers. Grease and flour cake pans, bake at 350~F for
20-25 minutes.
ICING: Mix sugar, water, and Karo, cook to soft ball stage (238~F). Add slowly to egg whites which have been beaten stiff but not dry. Beat thoroughly until icing is like cream. Add confectioners sugar. Melt chocolate and dribble over cake top for decorating. Sprinkle with toasted coconut. Source Prize Winning Recipes from the State Fair of Texas, 1976.
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