Baker'S Original German Sweet Chocolate Cake
- CAKE
- 1 (4 ounce) package baker's German sweet chocolate
- 1/2 cup boiling water
- 1 cup butter or 1 cup margarine
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- FROSTING
- 1 1/2 cups evaporated milk
- 1 1/2 cups sugar
- 4 slightly beaten egg yolks
- 3/4 cup butter or 3/4 cup margarine
- 1 1/2 teaspoons vanilla
- 2 cups shredded coconut
- 1 1/2 cups chopped pecans
- Coconut-Pecan frosting (recipe follows).
- Oven at 350u0b0F.
- 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 three 9-inch layer pans, lined on bottoms with waxed paper.
- Bake 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.
- Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
- Cook and stir over medium heat until thickened. Remove from heat.
- Stir in shredded coconut and chopped pecans.
- Cool until thick enough to spread.
- Makes 4-1/4 cups.
cake, sweet chocolate, boiling water, butter, sugar, eggs, vanilla, flour, baking soda, salt, buttermilk, frosting, milk, sugar, egg yolks, butter, vanilla, shredded coconut, pecans
Taken from www.food.com/recipe/bakers-original-german-sweet-chocolate-cake-170846 (may not work)