German Sweet Chocolate Cake

by Susan Getgood

SERVINGS

36 servings scale / convert

INGREDIENTS

1 pkg. (4 oz.) German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

Coconut-Pecan Frosting
1 can (12 oz.) evaporated milk
1-1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter
1-1/2 tsp. vanilla
2 cups coconut, flaked
1-1/2 cups pecans, chopped

INSTRUCTIONS

Melt chocolate in water; cool. Beat butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat into chocolate mixture alternately with butter milk. Beat egg whites until stiff peaks form; fold into batter. Pour into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350°F for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake.

Coconut Pecan Frosting:
Combine first five ingredients in saucepan. Cook and stirover medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread. Makes 4-1/4 cups frosting.

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TAGS

cakes, desserts, germanchocolatecake add tags