German Chocolate Cake
Ingredients
• 1 Pkg (4oz) Bakers German's Sweet Chocolate
• 1 cup butter
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 2 & 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 4 egg whites - stiffly beaten
Directions
Melt chocolate in boiling water. cool. Cream butter and sugar until fluffy. Add yolks (yellow part) 1 at a time (save egg whites also), beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt and add alternately with buttermilk (use a little less than 1 cup!!!) to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, buttered and floured. Bake at 350 degrees for 30 to 35 minutes. Note that this cake could be done in just 27 minutes. Don't over cook or will taste a little burnt. Put a knife in it and make sure it comes out clean in the bottom center. Cool. Frost tops only.
Note: With the new aluminum baking pans, the cake was done in 30 minutes, but I did pre-heat the oven. On 11-2014 no more than 30 minutes with pre-heated oven!!
Ingredients for Frosting
• 1 cup evaporated milk
• 1 cup sugar
• 3 slightly beaten egg yolks
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 & 1/3 (1 can) cups Baker's angel flake coconut
• 1 cup chopped pecans.
Directions
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks (yellow part only, throw away the egg whites here), 1/2 cup butter or margarine and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 & 1/3 cups Baker's angel flake coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 & 1/2 cups.
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Originally Posted by corny
