German Chocolate Cake

by Veronica Burgdorff

SERVINGS

12 servings scale / convert

INGREDIENTS

4 oz. German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 tsp. vanilla
2-1/2 cups cake flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

Coconut-Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 tsp. vanilla
1/2 cup butter
1-1/2 cup flaked coconut
1 cup pecans, chopped

INSTRUCTIONS

1. Beat 4 eggs whites until stiff peaks form, set aside.

2. Melt chocolate in boiling water; cool.

3. In a large mixing bowl, cream butter and sugar until light and fluffy, then add yolks one at a time, beating well after each addition.

4. Add melted chocolate and vanilla, blend well.

5. In a medium bowl, sift together flour, soda, and salt and add to chocolate mixture alternately with the buttermilk. Beat well after each addition.

6. Fold in egg whites.

7. Pour batter into three 9-inch cake pans which have been lined withwaxed paper.

8. Bake in a preheated 350°F oven, 35 to 40 minutes. Cool completely and frost between layers and top with Coconut-Pecan Frosting.

Coconut-Pecan Frosting:
1. Combine milk, sugar, egg yolks, and butter and cook over medium heat until thickened, about 12 minutes. Stir frequently, and take care not toscorch this mixture.

2. Remove from heat, stir in vanilla, coconut, and pecans. Beat until cool and of spreading consistancy.

CHEF COMMENTS

I recommend you use butter, not margarine, as this affects not only the taste, but the light texture of the cake. Also, besure to line the pans with waxed paper; it peels right off the cake afteryou remove it from the pans. If you grease/flour the pans, the cake will stick. Enjoy a slice with vanilla ice cream, or a tall glass of cold milk!!!

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