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German Chocolate Cake Recipe

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

Cynthia Newsome
Added: Sunday, December 2, 2007


1/2 cup boiling water
1 bar (4 ounces) sweet cooking chocolate
1 cup butter, softened
2 cups sugar
4 egg yolks
1 tsp. vanilla
2-1/2 cups cake flour
1 tsp. soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut-pecan frosting
1 cup evaporated milk
1 cup sugar
3 egg yoks
1/2 cup butter
1 tsp. vanilla
1-1/3 cups flaked coconut
1 cup chopped pecans

Heat oven to 350. Grease three 9" round pans. Line bottoms of pans with waxed paper. In small bowl, pour boiling water over chocolate. Stir until melted. Set aside to cool. In large mixing bowl, cream butter and sugar until light & fluffy. Add egg yolks, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. In small bowl, combine flour, soda & salt. Add alternately to butter mixture with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter amoung pans. Bake 30-35 minutes or until top spring backs when touched lightly with finger. Cool.

Make frosting by combining evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook & stir over medium heat until thick, about 12 minutes. Stir in coconut & pecans. Beat until thick enough to spread. Fill layers and frost top of cake with frosting.




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