| German Chocolate Cake 6
One 4 ounce package of Baker's German sweet chocolate
1/2 cup of boiling water
1 teaspoon of vanilla
1 cup of shortening
2 cups of sugar
4 eggs, separated
2 1/2 cups of sifted flour
1 teaspoon of soda
1/4 teaspoon of salt
1 cup of buttermilk
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Combine chocolate and water. Bring to a boil and stir until chocolate melts. Cool. Stir in vanilla and set aside. Cream shortening. Gradually add sugar, beating well until light and fluffy. Add egg yolks one at a time beating well after each addition. Add chocolate mixture. Beat until blended. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites until stiff peaks form. Fold into above mixture. Pour batter into 3 greased and floured 9" cake pans. Bake at 350ºF. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans and remove. Cool. Spread with coconut-pecan frosting between layers and on top only.
Frosting
3/4 cup of pecans, chopped
1 1/3 cup of evaporate milk
1 1/2 cup of sugar
4 egg yolks
3/4 cup of margarine or butter
1 teaspoon of vanilla
1 1/2 cup of coconut
Combine milk, sugar, egg yolks and butter in heavy saucepan. Bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add vanilla, coconut and pecans. Stir until frosting is cool and of spreading consistency. Yield: 1 (3 layer) cake. |
