German Sweet Chocolate Cake
Mayme Collard
ingredients
- Baker’s German Sweet Chocolate bar - 4 oz
- 1/2 cup water
- 2 cups flour
- 1 teas baking soda
- 1/4 teas salt
- 1 cup (2 sticks) butter softened
- 2 cups sugar
- 4 egg yolks
- 1 teas vanilla
- 1 cup buttermilk
- 4 egg whites
- Coconut Pecan Filling and Frosting:
- 1 can 12 oz. evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter
- 4 egg yolks, slightly beaten
- 1 1/2 tsp. vanilla
- 1 package - 7 oz. Baker’s Angel Flake Coconut
- 1 1/2 cups chopped pecans
directions
- 1
Preheat oven to 350’. Line Bottom of 3 - 9’ round cake pans with wax paper.
- 2
Melt chocolate and water, stirring until completely melted.
- 3
Mix flour, baking soda, salt, set aside.
- 4
Beat butter and sugar in bowl until light and fluffy.
- 5
Add egg yolks, beating after each one. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk. Beat until smooth.
- 6
Beat egg whites in another large bowl until stiff peaks form. Gently fold into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cake and pan and let cool for 15 min. Remove from pans, remove wax paper, cool completely.
- 7
Coconut pecan filling:
- 8
Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan and cook over medium heat, stirring for 12 minutes or until thickened and golden. Remove from heat. Stir in coconut and pecans. Cool.
- 9
Spread filling between layers and over top of cake.
Source: Joan D'Agostino
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