German's Sweet Chocolate Cake
Kelly
Connie was raised on this cake and loves it, so I included it especially for her.
ingredients
- 1 bar (4 oz) Baker’s German Sweet Chocolate
- 1/2 cup boiling water
- 1 cup butter or margarine
- 2 cups sugar
- 4 egg yolks, unbeaten
- 1 teaspoon vanilla
- 2 1/2 cups sifted Swans Down cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 4 egg whites, stiffly beaten
directions
- 1
Preheat oven to 350 degrees
- 2
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolk, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and baking soda. Add alternately with buttermilk to chocolate mixture; beat well. Beat until smooth. Fold in whites. Pour into 3, deep 8 or 9" layer pans, line bottoms of pans with parchment paper. Bake for 30-40 minutes. Allow to cool.
- 3
Coconut-Pecan Frosting:
- 4
Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter or margarine, 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 mins. Add 1 1/3 cups coconut flakes and 1 cup chopped pecans. Beat until thick enough to spread. Makes 2 1/2 cups.
Source: Barb Munter
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