| Servings: 8 |
87mg sodium including salt for 1 serving, makes 8 servings
Ingredients:
- 2½ cups Swans Down cake flour, sifted
- 2 teaspoons Ener-G Baking Soda, Sodium free
- ⅛ teaspoon salt
- 4 oz German’s sweet chocolate
- ½ cup boiling water
- 1 cup Trader Joe’s organic unsalted butter
- 2 cups sugar
- 4 egg yolks, beaten
- 1 teaspoon pure vanilla extract
- 1 cup homemade buttermilk see below
- 4 egg whites, stiffly beaten
Directions:
Preheat oven to 350º F.
Melt chocolate in ½ cup boiling water. Cool.
Sift flour with baking soda and salt.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted chocolate and mix until blended.
Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth.
Fold in stiffly beaten egg whites.
Pour batter into three 9 inch cake pans which have been lined on bottom with waxed paper.
Bake for 35 to 40 minutes. Cool completely.
Frost on top and between layers with coconut-pecan frosting.
Coconut Pecan Frosting
25mg sodium per serving.
Makes 8 servings
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ lb. Trader Joe’s organic unsalted butter
1 tsp. pure vanilla extract
1⅓ cups Trader Joe’s organic Unsweetened Flake coconut
1 cup pecans, chopped
Combine milk, sugar, egg yolks, butter and vanilla. Cook over medium heat 12 minutes, stirring constantly until mixture thickens.
Add coconut and pecans and beat until cool and of spreading consistency. Makes enough to cover tops of 3 (9 inch) layers.
Buttermilk Substitute
120mg sodium for 1 cup
1 cup Kroger’s whole milk
1 tablespoon distilled white vinegar
Place ingredients in a cup and let stand for 10 minutes. Use in cake batter.
Serves 8 for 112mg sodium each serving.
Original author Unknown, revised for low sodium by Jackie.
