"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Lee Ogungbade
Added: Saturday, January 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup boiling water
1 cup butter or margerine
2 cups sugar
4 egg yolks (I use jumbo eggs)
1 tsp. vanilla
1 tsp. butter flavor
2- 1/2 cups sifted Swans Down Cake Flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter milk
4 egg whites stiffly beaten

Directions:
Directions:
Preheat oven to 350

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each.Blend in vanilla and butter flavors and chocolate. Sift flour with soda and salt; add alternately with butter milk to chocolate mixture. beating after each addition until smooth. Fold in beaten egg whites. Pour into three well greased flour coated 9- inch layer pans or a long baking pan. Bake at 350 for 30 to 40 minutes. Cool. Frost tops only.

COCONUT-PECAN FROSTING

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margerine, 1 tsp. vanilla. Cook and stir over medium heat until thickened-about 12 minutes. Add 1 cup shredded coconut and 1 cup chopped pecans. Cool until thick enough to spread; beat occasionally.

 

 

 

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