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Original German Sweet Chocolate Cake Recipe

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This recipe for Original German Sweet Chocolate Cake is from Our Favorite Recipes From Mom, 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:  
1 pkg. (4oz) BAKERS 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

FROSTING - CHOOSE 1
Coconut-Pecan Frosting
1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter or margarine
1 tsp. vanilla.
1 1/3 c. (3 1/2 oz) Bakers Angel Flake Coconut
1 c. pecans

Lemon Frosting
1 3/4 c. sifted confectioners sugar
1/4 c. melted butter or margarine
1/4 c. lemon juice
1 Tbsp. cream
1/8 tsp. grated lemon peel
1 3/4 c. confectioners sugar
Directions:
Directions:
CAKE:
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, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layr pans, lined on bottoms with waxed paper. Bake at 350º 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.

FROSTING - CHOOSE 1
Coconut-Pecan Frosting:
Combined evaporated milk, sugar, egg yolks, butter and vanilla in sauce pan. Cook and sir over medium heat until thickened. Remove from heat.Stir in coconut and pecans. Cool until thick enough to spread.

Lemon Frosting:
Combine 1 3/4 sifted sugar with butter, lemon juice, cream and lemon peal; beat smooth. Add remaining sugar beat until frosting is of spreading consistency. Will frost tops and sides of two 9" layers.
Personal Notes:
Personal Notes:
Mom & Grandma use to make this cake for Dad's b-day with coconut-pecan frosting. When back east Grandma would make it as a sheet cake and frost half with the lemon frosting for me(Patti) & coconut-pecan on the other half for Dad. Now I like it with the coconut-pecan frosting better, but I'll eat it with either. Yummy!

 

 

 

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