posted by Pat T 01-13-100 6:56 AM
Original German Sweet Chocolate Cake
1 pkg. (4 oz.) Baker'sŪ German sweet chocolate
1/2 cup boiling water
1 cup (2 sticks) butter or margarine
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 (recipe follows)
Preheat oven to 350° F and line the bottoms of three 9-inch cake pans with waxed paper.
Melt chocolate in water, cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate.
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 prepared pans.
Bake at 350° F. for 30 minutes or until cake springs bake when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Frost cake.
Coconut-Pecan Frosting
1 1/2 cups (12 fl. oz) evaporated milk
1 1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter or margarine
1 1/2 tsp. vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans
Combine all ingredients in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread. Makes 4-1/4 cups.