German Sweet Chocolate Cake

Eleanor Vita

This is John’s birthday cake every year. The recipe can also be found on the German Chocolate box.

ingredients

1 package (4 oz.) Baker’s German’s Sweet Chocolate
1/2 c. water
2 c. all-purpose flour
1 t. baking soda
3/4 t. salt
1 c.(2 sticks) butter, softened
2 c. sugar
4 egg yolks
1 t. vanilla
1 c. buttermilk
4 egg whites
Coconut Pecan Frosting (recipe follows)

directions

1
Heat oven to 350°. Line bottoms of 3 9" layer pans with waxed paper.
2
Microwave chocolate and water in large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
3
Mix flour with baking soda and salt; set aside. Beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks. Gently stir into batter. Pour batter into prepared pans.
4
Bake for 30 mins. or until cake springs back when lightly touched.
5
Remove from oven; immediately run spatula between cake and sides of pans. cool in pans 15 mins. Remove from pans; peel off waxed paper. Cool on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Makes 12 servings.

Coconut-Pecan Frosting

Combine 1 1/2 c. (12 oz. can) evaporated milk, 1 1/2 c. sugar, 4 slightly beaten egg yolks, 3/4 cup (1 1/2 sticks) butter and 1 1/2 t. vanilla in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes. Remove from heat. Stir in 2 c. Coconut and 1 1/2 c. chopped pecans. Beat until cool and of spreading consistency. Makes about 4 1/2 cups.

Source: Eleanor