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This recipe for GERMAN CHOCOLATE CAKE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, July 10, 2008


HEAT: oven to 350F.
Line bottoms of 3 (9-inch) round cake pans with wax paper.
1. package (4 ounces) baker's German's sweet baking chocolate.
2 cups sugar
4 egg yolks
1/2 cup water
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup buttermilk
4 egg whites

1 can (12 ounces) evaporated milk
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
4 egg yolks, slightly beaten
1-1/2 teaspoons vanilla
1 package (7 ounces) BAKER'S ANGEL FLAKE
coconut (about 2-1/3 cups)
1-1/2 cups chopped pecans

1. MICROWAVE chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
2. MIX flour, baking soda and slat; set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
4. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
5. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter and pour into prepared pans.
6. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks.
7. Spread Coconut Pecan Filling and Frosting (recipe to follow). between layers and over top of cake.

1. stir milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Remove from heat.
2. Stir in coconut and pecans. Cool to room temperature and of spreading consistency.
Makes about 4-1/2 cups.

NOTE: This delicate cake will have a flat-slightly sugary top crust which tends to crack.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is Jerry's favorite cake. It is his favorite birthday cake.




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