Mexican Chocolate Cake

Mexican Chocolate Cake

Tips for baking with chocolate

1 cup butter

2 ½ cups sugar

5 eggs, separated

4 squares chocolate, melted

Grated rind of 1 orange

½ cup orange juice

1 teaspoon vanilla

1 teaspoon baking soda

1 cup buttermilk

3 cups sifted cake flour

Filling (recipe follows)

Preheat the oven to 350 degrees. Grease and line three, 9-inch round layer cake pans with waxed paper.

Cream the butter in a bowl and add the sugar gradually. Add the beaten egg yolks and mix well. Add the chocolate, grated rind, orange juice and vanilla and mix well. Mix the baking soda with the buttermilk and add to the creamed mixture alternately with the flour. Beat well. Beat the egg whites until they are stiff and fold into the batter.

Pour into the prepared pans and bake for 30 minutes or until a wooden toothpick inserted in the middle of the cake comes out clean. Cool the pans for 10 minutes on wire racks. Remove the cakes from the pans and cool completely on the racks. Spread the filling between the layers and frost with Seven Minute Frosting.

Filling:

1 small can crushed pineapple

2 eggs, beaten

1 cup sugar

3 tablespoons flour

1 tablespoon butter

1 tablespoon lemon juice

1 cup shredded coconut

Mix the first 4 ingredients in the top of a double boiler. Cook over boiling water, stirring constantly, until thickened. Remove from the heat. Add the butter, lemon juice and coconut and mix well. Cool. Spread between the cake layers.

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