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German
Chocolate Cake
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German Chocolate Cake
Cake:
1 package German sweet chocolate
1/2 cup boiling water
1 cup (2 sticks) butter, softened
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 cup (2 sticks) butter
1 teaspoon vanilla extract
2 cups flaked coconut
1 cup chopped pecans
For the cake: Melt the chocolate pieces in 1/2 cup boiling water.
Cool. Cream the butter and sugar until light and fluffy. Add the egg yolks one
at a time,
beating after each addition. Add vanilla and melted chocolate
and mix until blended. Sift
flour with soda and salt. Add the sifted dry
ingredients alternately with buttermilk, beating
after each addition until
batter is smooth. Fold in stiffly beaten egg whites. Pour the
batter into
layer pans lined on bottom with waxed paper which has been greased.
Bake 35 to
40 minutes
at 350 degrees F.
For the frosting: In a heavy saucepan combine evaporated milk,
sugar,
egg yolks, butter and vanilla. Cook the mixture over moderate heat 12
minutes,
stirring constantly, until the mixture thickens. Add the coconut
and pecans. Beat
mixture until it is cool and of spreading consistency.
Frost only in between layers and
top.
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