Dessert
(Cake
)
German s Sweet Chocolate Cake
Contributor: Peggy
35 -40 minutes
350 degrees
3 8 inch or 9 inch ca
1
pkg
Baker s German Sweet Chocolate
1/2
cup
water
boiling
1
cup
margarine
2
cups
sugar
4
egg yolks
unbeaten
1
tsp
vanilla
2 1/2
cups
cake flour
sifted
1
tsp
baking soda
1/2
tsp
salt
1
cup
buttermilk
4
egg whites
stiffly beaten
Frosting
1
cup
evaporated milk
1
cup
sugar
3
egg yolks
slightly beaten
1/2
cup
margarine
1
tsp
vanilla
1 1/3
cups
Coconut
Shredded
1
cup
pecans
chopped
Melt chocolate in 1/2 cup of boiling water. Cool. Cream butter and sugar until light & fluffy. Add egg yolks,
one at a time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with soda
and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is
smooth. Fold in stiffly beaten egg whites. Pour batter into three 8 or 9 inch round layers, lined on bottom
with greased and floured wax paper. Bake in moderate oven (350 degree) for 35 to 40 minutes for 9 inch
layers or until cake springs back when lightly pressed. Cool. (This delicate cake will have a flat contour and
a slightly sugary top crust which tends to crack. Frost top & between layers with Coconut- Pecan Filling &
Frosting.
COCONUT-PECAN FROSTING:
Combine milk, sugar, eggs yolks, margarine and vanilla in a sauce pan. Cook over medium heat, stirring
constantly, until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until
cool and of spreading consistency. Makes 2 1/2 cups, or enough to cover tops of three 8 or 9 inch layers.
Edition: 5