German Sweet Chocolate Cake
I've made this cake for more than 30 years for my father. Dad and I love this, the icing is amazing.
Equipment
- 3 9" cake pans line bottoms with parchment paper
- 1 mixer hand held
- 1 oven
- 1 stove top pan
- 1 mixing bowl, measuring spoons and cups
Ingredients
cake
- 1 4 oz. pkg. Baker's Germans' Sweet Chocolate
- 1/2 C. boiling water
- 1 C. butter or margarine
- 2 C. sugar
- 4 egg yolks
- 1 tsp. vanilla, pure
- 2 C. unsifted all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 C. buttermilk
- 4 egg whites stiffly beaten
Coconut-Pecan Frosting
- 1 C. evaporated milk
- 1 C. sugar
- 3 egg yolks slightly beaten
- 1/2 C. butter or margarine
- 1 tsp. pure vanilla Cook and stir 12 minutes until slightly thickened, Add...
- 1 1/3 C. Baker's Angel Flake Coconut
- 1 C. pecans chopped, cool until thick enough to spread, beating occasionally. Makes 2 1/2 Cups
Instructions
cake
- Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each one. Blend in vanilla and chocolate.
- Sift flour with soda and salt. add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
- Fold in beaten whites. Pour into 3 9" cake pans lined with paper on bottoms only.
- Bake at 350 degrees F for 30-35 minutes. Cool. Frost tops only.
Frosting
- Combine 1 C. evaporated milk, 1 C. sugar, 3 slightly beaten egg yolks, 1/2 C. butter or margarine and 1 tsp. vanilla.
- Cook and stir over medium heat until thickened, about 12 minutes.
- Add 1 1/3 cups of Baker's Angel Flake coconut and 1 C. chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups icing, frost tops only.