"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Keller
Added: Saturday, February 21, 2009


4 oz sweet German chocolate
1/2 cup boiling water
2 1/4 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
2 cups sugar
4 egg yolks
1 tsp vanilla
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut-Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cups coconut
1 cup chopped pecans

Heat oven to 350 degrees
Melt chocolate in boiling water, cool. Sift flour, soda and salt. Cream butter and sugar well. Add egg yolks one at a time, beating after each. Blend in vanilla, melted chocolate, add flour mixture alternately with buttermilk. Beat well. Fold in beaten egg whites. Pour into three 9-inch layer pans lined on bottoms with wax paper. Bake for 30 to 35 minutes, or until cake springs back when lightly pressed in center. Cool in pans 15 minutes. Remove and cool on rack. Spread Coconut-Pecan filling and frosting between layers and over top of cake.

Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat, add coconut and pecans. Cool until spreading consistency.

Personal Notes:
Personal Notes:
This was the cake Teeny made every year for the March birthdays, C.O., Chuck, Uncle Roy and Brad. It wasn't until recently that we found out Chuck had never liked it, it was his dad's favorite, March 25th, so it was what he got by default, March 24th!!!! Brad loved it, and still does.




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