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German's Sweet Chocolate Cake Recipe

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


Added: Monday, July 14, 2008



4 oz. Baker's German's Sweet Choc.
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
4 egg whites, stiffly beaten

Coconut Pecan Frosting:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1 1/3 c. Baker's Angel Flake Coconut
1 c. chopped pecans

Cake: Melt chocolate in double boiler. Cool. Cream (blend) butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add cooled melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture, beat well until smooth. Fold in whites. Pour into 3 deep 8 or 9 inch layer pans, lined on bottoms with paper. Bake at 350 for 30-40 minutes. Cool. Frost tops only.

Coconut Pecan Frosting: Combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add Baker's Angel Flake Coconut and chopped pecans. Beat until thick enough to spread.




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