Ghirardelli Chocolate Frosting
INGREDIENTS:
4 oz Sweet Chocolate (Baker's 1 ts Vanilla
-German's brand) 2 1/4 c Sifted flour OR 2-1/2 sifted
1/2 c Boiling water -cake flour
1 c Butter/margarine 1 ts Baking soda
2 c Sugar 1/2 ts Salt
4 Eggs, separated 1 c Buttermilk
4 oz Sweet Chocolate (Baker's 1 ts Vanilla
-German's brand) 2 1/4 c Sifted flour OR 2-1/2 sifted
1/2 c Boiling water -cake flour
1 c Butter/margarine 1 ts Baking soda
2 c Sugar 1/2 ts Salt
4 Eggs, separated 1 c Buttermilk
Melt chocolate in boiling water. Cool. Cream buter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes. Cool Frost tops only.
~= Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2-1/2 cups.