Melt Chocolate in boiling water. Cool. Cream butter & sugar. Add egg yolks one at a time. Blend in vanilla and chocolate. Sift flour, baking soda, & salt. Add alternately with buttermilk. Fold in beaten egg whites. Bake 350¡ 30-35 min in 3 greased & floured 9Ó pans
Frosting:
Cook and stir over medium heat about 12 min. Add 1 1/3 C. Coconut and 1 C. chopped pecans.
Place oranges in pan and cover with cold water. Boil and reduce heat. Simmer for 2 hours. Set oranges aside.
Set oven to 350° and oil and flour a spring form pan.
Halve oranges and remove seeds. Put 7 halves in a food processor and puree until sill chunky. Should render about 3 cups. Set aside.
Whisk almonds, flour, baking powder, and salt. Beat eggs with sugar until light and fluffy. Stir in orange puree, and then stir in flour mix. Pour into Spring form pan and bake until golden brown and cake tester is clean. 30-45 minutes.
Orange Topping
Chop 5 remaining orange halves into 1/2" pieces. Combine 1 Cup sugar and 3/4 Cup water. Bring to boil and stir until sugar is dissolved. Add oranges and reduce heat to medium. Simmer about 15 minutes until most liquid has evaporated. Put on top of cake and store in fridge for up to two days.
Total Weight Watcher points 78. One 1/32 serving 2.5
Cream the shortening, and add sugar gradually. Cream thoroughly. Blend in the 3 well-beaten eggs. Then sift flour once before measuring. Sift flour, baking powder, soda, salt, spices and cocoa all together and add to the creamed mixture alternately with sour milk. Blend in the flavoring and nuts. Then pour out into well-greased and floured layer cake pans Bake 30 minutes
This recipe was found in my mother's black cookbook. Notice there was no measurement for salt nor oven temperature. The ingredients say 3/4 Cup Milk, yet in the directions it specifies sour milk. Try it both ways and see which cake tastes best.
