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GERMAN SWEET CHOCOLATE CAKE (#GermanChocolateCake)
4 ounce package Baker’s Sweet Chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2½ cups sifted cake flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
4 egg whites, beaten stiffly
Melt chocolate in boiling water, cool. Cream (mix) butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; all alternating with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops only.
Coconut-pecan frosting:
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1 cup chopped pecans
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups Baker’s Angel Flake Coconut
Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened; about 12 minutes. Add coconut and pecans. Cool until thick enough to spread; beat occasionally. Makes 2 ½ cups.
