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German Sweet Chocolate Cake Recipe

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

Marvin Hall
Added: Wednesday, March 29, 2006


1 package (4 oz.) Bakers© German's Sweet Chocolate
2 1/3 c. sifted cake flour
1 ½ c. sugar
1 T. baking soda
½ T. baking powder
½ T. salt
2/3 c. butter
1 c. buttermilk (Saco powdered buttermilk keeps in refrigerator)
1 T. vanilla
2 eggs

1 c. evaporated milk
1 c. sugar
3 egg yolks, slightly beaten
½ c. butter
1 T. vanilla
1 1/3 c. Bakers© Angel Flake© coconut
1 c. chopped pecans

CAKE: Melt chocolate over very low heat and cool. Sift flour with sugar, soda, baking powder and salt. Stir butter in mixer bowl to soften. Add flour mixture, ¾ c of the buttermilk and the vanilla. Mix to dampen flour, beat 2 minutes at medium speed, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat 1 minute longer. Pour batter into three 8-inch layer pans, lined on bottoms with paper. Bake at 350º for 30 - 35 minutes or until cake tester inserted into centers comes out clean. Cool in pans 15 mnutes then remove from pans and cool on racks.

FROSTING: Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally. Spread frosting on layers and stack.




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