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German Chocolate Cake (Mammaw Isbell) Recipe

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This recipe for German Chocolate Cake (Mammaw Isbell) is from LET'S EAT! Vol.2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
4 oz. Baker's German Sweet Chocolate
1/2 cup boiling water
2 cups sugar
1 cup butter (2 sticks)
4 egg yolks (you'll use the whites too)
2 1/2 cup sifted flour
1/2 t. salt
1. t. baking soda
1 cup buttermilk
4 egg whites, stiffly beaten
1 t. vanilla



COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 t. vanilla
1 1/2 cup Angel flake coconut
1 cup. chopped pecans
Directions:
Directions:
CAKE
1. Melt chocolate in boiling water, then cool.
2. Cream butter and sugar till fluffy.
3. Add egg yolks one at a time, beating well.
4. Blend in vanilla and cooled chocolate.
5. Sift dry ingredients together and add alternately with buttermilk.
6. Gently fold in egg whites.
7. Pour into 3 greased and floured cake pans.
8. Bake at 350º until done (about 30-40 minutes.) Frost tops only.

FROSTING
1. Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan and cook until thickened (about 12 minutes.)
2. Add coconut and pecans.
3. Cool until thick enough to spread, beating occasionally.
4. Frost tops of layers only.

 

 

 

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