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This recipe for GERMAN CHOCOLATE CAKE, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dottie Glaser
Added: Thursday, April 28, 2005


1 pkg. Bakers German Sweet Chcolate melted with 1/2 cup boiling water and 1 tsp. vanilla

1 cup butter (only use real butter)
Mix well then add:
4 egg yolks (reserve the egg whites)
1/2 tsp. salt
1 tsp. soda
1 cup buttermilk
Mix well and then add:
2-1/2 cups all purpose alternating additions (Mix well after each addition)

Beat egg whites until stiff and fold well into batter. Pour into 3 round cake pans and bake at 350 degrees for 30 to 40 minutes. Remove and cool.

1 can evaporated milk (ok to use low fat)
1 1/2 cups sugar
4 egg yolks
1 1/2 tsp. vanilla
1/2 lb. Real Butter
Mix and cook over low heat until mixture thickens, stir constantly
Add: 1 large bag coconut and 1 large bag of chopped pecans.
Spread between cake layers as well as on top ans sides.

Personal Notes:
Personal Notes:
Given to me in 1961 by Annie Minor. Over the years 5 entries into the Minor Reunion Cake Contest , it won 5 times




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