Review of last recipe - Stuffed Clams (photo above) - When a recipe calls for large clams, being from New England, I think quahogs, but in this case, cherrystones or littlenecks would have been more appropriate seeing that the directions indicated stuffing them with a tablespoon of filling.  Quahog meat tends to be tough, so I'll definitely try this again with a smaller clam.   The stuffing's addition of shredded carrots is just excellent; making the mixture abit sweet, and the croutons were an easy way to add the bread component.

TODAY'S RECIPE - CHOCOLATE CAKE AKA SWEET CHOCOLATE CAKE
This is touted as originating from Texas, and is considered a classic (I've never heard of it).  Although the recipe below is a three layer cake, I will only be making it as a one layer cake for sampling purposes.

Serves 16 - 350 degree oven

1 1/2  4-oz pkgs sweet cooking chocolate
1 1/2 cups sugar
1 cup butter (2 sticks), softened
4 eggs, separated
1 cup sour cream
2 1/4 cups flour
1/2 cup water
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt

Nutty Coconut Topping
1 cup evaporated milk
1/2 cup packed light brown sugar
1/2 cup (1 stick) butter
3 egg yolks, slightly beaten
3 1/2 oz flaked coconut
1 cup pecans, coarsely broken
1 tsp vanilla

1/2 cup pecans, coarsely broken, for garnish

Grease three 9" round cake pans.  In heavy small saucepan over low heat, heat 1 pkg chocolate until melted and smooth; stirring occasionally.  Grate or chop remaining half package of chocolate and set aside.

In a large bowl with mixer at high speed, beat sugar, butter and egg yolks until light and fluffy; about 5 minutes.  With mixer at low speed, beat in melted chocolate, sour cream, flour, water, baking soda, vanilla and salt.  Increase speed to medium and beat for 2 minutes.

In a small bowl with mixer at high speed, beat egg whites until soft peaks form.  With rubber spatula, gently fold beaten egg whites and grated chocolate into the batter.  Pour batter into prepared pans, and bake at 350 degrees for 35 minutes or until cake springs back when lightly touched with finger.  Cool cake in pans on wire racks for 10 minutes.  Remove cake from pans and cool completely on wire racks.

Prepare Nutty Coconut Topping.  In a 3 qt saucepan over medium heat, heat first 4 ingredients until smooth and thickened; about 10 minutes, stirring frequently.  Stir in the rest of the ingredients until well mixed.  Cool topping until thick enough to spread; stirring occasionally.

Place one cake layer, rounded side down, on cake plate.  Spread with 1/3 of Nutty Coconut Topping.  Repeat with remaining two layers and topping, placing the top layer rounded side up.  Garnish cake with pecans.

Nutritional Information:  555 calories per serving