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Original German Sweet Chocolate Cake Recipe

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

Marion Noland
Added: Tuesday, October 20, 2009


1 package (4 oz.) Baker's German Sweet Chocolate
1/2 c. boiling water
1 c. (2 sticks) butter or margarine
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut-Pecan Frosting

Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture, alternatively with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour unto three 9 inch layer pans, lined on bottom with wax 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. Spread frosting between layers and over top of cake.

Coconut-Pecan Frosting: Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 1 1/3 cups (3 1/2 oz.) angel flake coconut and 1 cup pecans. Cool until thick enough to spread.




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