"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Original German Sweet Chocolate Cake Recipe

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This recipe for Original German Sweet Chocolate Cake, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller


1 pkg (4oz) German's Sweet Chocolate
1/2 c boiling water
1 c (2 sticks) butter or margarine
2 c sugar
4 eggs, separated
1 t vanilla
2 c all-purpose flour
1 t baking soda
1/2 t salt
1 c buttermilk

Coconut Pecan Frosting
1 c evaporated milk
1 c sugar
3 slightly beaten egg yolks
1/2 c butter or margarine
1 t vanilla
1 1/3 c (3 1/2 oz) flaked coconut
1 c pecans

Melt chocolate in boiling water: cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mixflour, soda and salt. Beat in flour mixture, alternately 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 apper. bake at 350 for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.

Combine all but last 2 ingredients for frosting in saucepan. Cook and stir over medium heat until thickened. Remove from heat and stir in 1 1/3 c (3 1/2 oz) flaked coconut and 1 c pecans. Cool until thick enough to spread. Makes 2 1/2 cups




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