"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

German Sweet Chocolate Cake Recipe

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

Regina/ Pete Abate
Added: Wednesday, July 12, 2006


Cake Mix:
1 pkg (4oz) Baker's German's Sweet Chocolate
1/2 cup boiling water
1 cup (2 sticks) margarine or butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Coconut-Pecan Frosting:
1-1/2 cup (12oz can) evaporated milk
1-1/2 cup sugar
4 slightly beaten egg yolks
3/4 cup (1-1/2 sticks) margarine or butter
1-1/2 tsp vanilla
2 cups coconut
1-1/2 cups pecans, chopped

Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture, alternatley with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack.
Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups coconut and 1-1/2 cups chopped pecans. Cool until thick enough to spread. Frost tops only. Makes 4-1/4 cups.

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Personal Notes:
Personal Notes:
This is such a good recipe. We would make this cake many times for Mom's birthday. It's one of her favorites desserts!!




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