German Chocolate Cake
- 1 (4 oz.) pkg. sweet baking chocolate
- 1/2 c. water
- 1 tsp. vanilla extract
- 1 c. shortening
- 2 c. sugar
- 4 eggs, separated
- 2 1/2 c. sifted cake flour
- 1 tsp. soda
- Pinch salt
- 1 c. buttermilk
- Coconut-Pecan Frosting
- Combine chocolate and water; bring to a boil, and stir until chocolate melts. Cool; stir in vanilla and set aside. Cream shortening; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture; beat until blended. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350u0b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread coconut-pecan frosting between layers and on top and sides of cake. Garnish with pecans, if desired.
sweet baking chocolate, water, vanilla extract, shortening, sugar, eggs, cake flour, soda, salt, buttermilk, coconutpecan frosting
Taken from www.cookbooks.com/Recipe-Details.aspx?id=29987 (may not work)