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Note: I am telling you every detail of her instructions for those who need every detail, like myself. Mix first six ingredients together with wire whisk. Melt butter. Add the eggs, one at a time, to the melted butter, beating as you go. To this egg-butter mixture, add vanilla. Slowly add dry ingredients a bit at a time, blending slowly. After this is completed, stir into the batter with a spatula the shredded carrots and then the pineapple (juice and all). Use the spatula to thoroughly "incorporate" the ingredients. Pour evenly into THREE round cake pans which have been buttered and floured. Bake at 350 degrees for 30 minutes. The chef stated that since this is a MOIST cake, use a toothpick to test for doneness. It should not be wet, but come out clean with a few crumbs attached. Do not over bake. After cooling in pans for 10 minutes, invert onto waxed paper placed atop cake racks. Let stand until completely cool. Prepare frosting. FROSTING: With a pastry brush, using 1 tbsp. for each cake layer, brush the cake layers with the heavy cream to seal in the moisture and create a base for the frosting. Blend together the cream cheese and the butter. Blend in the vanilla and the lemon juice. Carefully and slowly blend in the powdered sugar. Beat until smooth and creamy. With a spatula, add the coconut, if desired. Frost between each cake layer. After they are stacked, start frosting the sides, finishing with the top. Pour the pecans on the top, pressing into the frosting. BEAUTIFUL chocolate cake with white frosting. Looked wonderful! Her tips: Put your icing spatulas into warm water. After each spread, dip the spatula into the warm water and wipe dry. Never use the spatula without it being cleaned and warmed. Frost on wax paper, which catches the messes rather than your plate and can be slid out or torn off after you are done and makes the cake look professional. Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 19:38:41 -0500 From: Kelly House
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|Serving Size: 1 Serving (4288g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7238 (51%)|
|Amt Per Serving||% DV|
|Total Fat 804.3g||1072 %|
|Saturated Fat 299.2g||1496 %|
|Monounsaturated Fat 320.1g|
|Polyunsanturated Fat 126g|
|Cholesterol 5232.4mg||1610 %|
|Sodium 3804.2mg||131 %|
|Potassium 5144.8mg||135 %|
|Total Carbohydrate 1639.4g||482 %|
|Dietary Fiber 60.4g||242 %|
|Sugars, other 1579g|
|Protein 206.6g||295 %|
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Calories per serving: 14228
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