German Chocolate Cake

Audrey

Liz makes this cake for Scotty’s birthday every year. She says it’s a classic.

ingredients

Cake

1/2 Cup boiling water
1 Bar (4 ounces) sweet cooking chocolate
1 Cup butter or margarine, softened
2 Cups sugar
4 Egg yolks
1 Tsp. vanilla
2 1/2 Cups Softasilk Cake Flour
1 Tsp. salt
1 Cup buttermilk
4 Egg whites, stiffly beaten
Coconut-Pecan Frosting

Coconut-Pecan Frosting

1 Cup evaporated milk
1 Cup sugar
3 Egg yolks
1/2 Cup butter or margarine
1 Tsp. vanilla
1 1/3 Cup flaked coconut
1 Cup chopped pecans

directions

Cake

1
Heat oven to 350°. Grease 3 round layer pans, 8 or 9x1/2“, or 2 square pans, 8x8x2 or 9x9x2”. Line bottoms of pans with waxed paper. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool.
2
In large mixer bowl, cream buter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans.
3
Bake 8-inch round layers 35 to 40 minutes, 9-inch round layers 30 to 35 minutes, 8-inch squares 45-50 minutes, 9-inch squares 40-45 minutes or until top springs back when touched lightly with finger. Cool. Fill layers and frost top of cake with frosting.

Coconut-Pecan Frosting

Combine evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread.

Source: Audrey