Ingredients: |
Ingredients: Cake
1 (4 ounce) package sweet baking chocolate
1/2 Cup Water
1 Tsp. Vanilla extract
1 Cup butter or margarine, softened
2 Cups Sugar
4 Eggs, separated
3 Cup sifted cake flour
1 Tsp. Salt
1 Tsp. Soda
1 Cup Buttermilk
Coconut-Pecan Frosting
1 1/3 Cups evaporated milk
1 1/3 Cups Sugar
4 Eggs yolks
2/3 Cup Butter or margarine
1 1/2 Tsp. Vanilla extract
1 1/3 Cups Flaked coconut
1 1/3 Cups Chopped pecans
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Directions: |
Directions:Cake
Combine chocolate and water; bring to a boil, and stir until chocolate melts. Cool; stir in vanilla, and set aside.
Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture; beat until blended.
Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peak form; fold into batter.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely.
Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
Coconut Pecan Frosting
Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add vanilla, coconut, and pecans; stir until frosting is cool and of spreading consistency. Yield: enough for one 9-inch cake. |
This recipe for German Chocolate Cake - Southern Living is from