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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

German Chocolate Cake Recipe

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This recipe for German Chocolate Cake is from The Dunn Family Cookbook, 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:  
4 oz. Baker's German's Sweet Chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 t. vanilla
2¼ cups plain flour, sifted
½ t. salt
1 t. baking soda
1 cup buttermilk
4 egg whites, stiffly beaten

Icing--
1 cup of evaporated milk
1 cup of sugar
3 egg yolks
½ cup of butter
1 t. vanilla
1⅓ cups Baker's Angel Flake Coconut
1 cup pecans, chopped

Directions:
Directions:
Preheat 350º. Line 3 9-in cake pans with wax paper. First cut paper to fit pans. Add a little oil to bottom of pan and grease both sides of papers.

Cake--Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites . Pour into lined cake pans. Bake 30-40 minutes. Cool. Frost.

Icing--Combine milk, sugar, egg yolks, butter, and vanilla. Cook and stir over medium heat until thickened--about 12 minutes. Add coconut and pecans. Beat until thick enough to spread.

Ice only top of cake layers. If you have enough icing left, then you can ice the sides.

Personal Notes:
Personal Notes:
One of your Daddy's favorite cakes--he has many!!

 

 

 

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