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German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from The Sikes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Sikes
Added: Monday, March 30, 2009


1 pkg. Baker's German's Sweet Baking Chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter (softened)
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites

1 can (12 oz. evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 pkg. (7 oz) Coconut (about 2 1/3 cups)
1 1/2 cups pecans (chopped)

Heat oven to 350. Line bottoms of 3 (9 inch) round cake pans with wax paper.
Microwave chocolate and water in large bowl on HIGH for 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg white in another large bowl with electric mixer on high until stiff peaks form. Gently stir into batter. Pour into prepared pans.
Bake 3 minutes or until cake springs back when lightly touched in center. Immediately run knife between cakes and side of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire rack.

Stir milk, sugar, butter, egg yolks and vanilla in large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat.
Stir in coconut and pecans. Cool to room temperature and of spreading consistency.
Spread coconut-pecan filling between layers and over the top of cake.




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