German Chocolate Cake

Last updated: Friday November 23, 2012

CAKE

Melt together, then cool:

1          -           package           German sweet chocolate (4 oz.)

-           1/2       cup                  boiling water

Cream until fluffy:

1          -           cup                  butter (or margarine)

2          -           cups                 sugar

Add one-at-a-time, beating well after each:

4          -           -                       egg yolks

Blend in chocolate mixture with:

1          -           teaspoon          vanilla

Sift together:

2          -           cups                 all purpose flour

1          -           teaspoon          baking soda

-           1/2       teaspoon          salt

Add to the chocolate mixture: the flour mixture alternately with:

1          -           cup                  sour milk (made with lemon juice)

Beat after each addition, until smooth. Fold in:

4          -           -                       beaten egg whites

A) Pour into three 9” layer pans, lined on the bottom with baking paper.
B) Bake at 350º for 30 to 35 minutes.
C) Cool. Frost the tops only

COCONUT - PECAN FROSTING

Combine and cook:

1          -           cup                  evaporated milk

1          -           cup                  sugar

3          -           -                       egg yolks (slightly beaten)

-           1/2       cup                  butter

1          -           teaspoon          vanilla

Stir constantly over medium heat, until thickened (about 12 minutes).

Add:

1          1/3       cup                  flaked coconut

1          -           cup                  pecans (chopped)

 

A)  Divide frosting into thirds, and frost tops of layers only.
B)  To keep sides from drying out, frost with a standard chocolate cream frosting.

Temperature: 350 Degrees
Time: 30-35 Minutes
Charles and Judy Black