Recipe by Connie C.
Frank Woolworth commissioned the construction of the Woolworth Building in New York City. This building was entirely paid for in cash. It was completed in 1913 and was the tallest building in the world until 1930. It was known as a five and dime store. Lunch counters were introduced and were common to our modern day food courts. The business changed names and after several years, the majority of the stores was sold to Wal-Mart. There was a historic landmark case involving African-Americans at a segregated counter that evoked boycotts, sit ins and a part of the civil rights movement.
- 113.39 g of baker's German sweet chocolate
- 118.29 ml boiling water
- 236.59 ml butter
- 473.18 ml sugar
- 4 eggs, separated (save the whites)
- 9.85 ml butter (for greasing pans and parchment)
- 591.47 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml buttermilk
woolworths coconut pecan frosting
- 340.19 g can evaporated milk
- 354.88 ml sugar
- 5 egg yolks, slightly beaten
- 177.44 ml butter
- 7.39 ml vanilla
- 473.18 ml angel flake coconut
- 354.88 ml chopped pecans (or walnuts)
Directions See How It's Made
- Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
- (or 2 larger cake pans).
- Line bottom of pans with buttered parchment paper or foil.
- Melt chocolate in boiling water. Stir and cool.
- Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
- Blend in vanilla and chocolate.
- Mix flour with soda and salt. Add alternately with buttermilk to chocolate
- mixture, beating after each addition until smooth.
- Beat egg whites until soft peaks form. Gently fold beaten egg whites into
- the chocolate batter mixture.
- Divide batter between prepared pans.
- Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
- 3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
- with Coconut Pecan Frosting (recipe below).
- Frosting directions:
- Combine milk, sugar, yolks, butter and vanilla in saucepan.
- Cook and stir over medium heat until it thickens, about 12 minutes.
- Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
- it’s thick enough to spread, beating occasionally.
- Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
- It will run off, so make sure it’s cool.