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Original German Sweet Chocolate Cake Recipe
1 (4 oz.) Baker's German sweet chocolate
1/2 c. boiling water
1 c. (2 sticks) butter or oleo
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut-Pecan Frosting
Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (9") layer pans, lined on bottoms with waxed paper. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and
cool on rack. Spread frosting between layers and over top of cake.
Coconut-Pecan Frosting:
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup oleo and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened, remove from heat. Stir in 1 1/2 cups (3 1/2 oz.) coconut and 1 cup pecans. Cool until thick enough to spread. Makes 2 1/2 cups.
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