German Sweet Chocolate Cake
|German sweet chocolate||4 Ounce, bakers (1 Package)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted cake flour||1⁄2 Cup (8 tbs) (Swans Down)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Egg whites||4 , stiffly beaten|
|Coconut pecan frosting||1 Cup (16 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg yolks||3 , slightly beaten|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sweetened coconut flakes||1 1⁄3 Cup (21.33 tbs) (Bakers Angel Rake Coconut)|
|Chopped pecans||1 Cup (16 tbs)|
Melt chocolate in boiling water; set aside to cool.
Line the bottom of three 8- or 9-inch cake pans with parchment or wax paper; set aside.
Preheat oven to 350°F (175°C).
Cream butter or margarine and sugar until fluffy.
Add egg yolks 1 at a time, beating well after each.
Blend in vanilla and chocolate-water mixture.
Sift together flour, baking soda and salt.
Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
Fold in beaten egg whites.
Pour into prepared pans.
Bake 30 to 40 minutes.
Cool in pans 10 minutes.
Turn out on wire racks.
Prepare Coconut-Pecan Frosting.
Frost only tops of cake layers.
Makes one 3-layer 8- or 9-inch cake.
Coconut-Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter or margarine and vanilla in a medium saucepan.
Stir over medium heat until thickened, about 12 minutes.
Stir in coconut and pecans.
Cool, beating occasionally, until thick enough to spread.