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Aunt Adelle's German Chocolate Cake Recipe

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

Contributor:  
Contributor:  
Adelle Owen

Category:
Category:
 


Ingredients:  
Ingredients:  
1 (4 oz.) Baker's German Sweet baking chocolate
1/2 c water
2 c flour
1 tsp baking soda
1/4 tsp salt
1 c soft butter
2 c sugar
4 egg yolks
1 tsp vanilla
1 c buttermilk
4 egg whites

Directions:
Directions:
Oven 350
Heat oven. Line bottoms of 3 (9 inch round) cake pans with waxed or parchment paper.
Microwave chocolate and water in large microwavable bowl on high 1-2 minutes or until chocolate is almost melted. Stir half-way through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda, and salt and set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition.Stir in chocolate mixture and vanilla. Add flour mixture alternatively with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on high until stiff peaks form. Gently fold egg white mixture into the batter. Pour into prepared pans. Bake 30 min or until cake springs back when lightly touched in the senter.Immediately run spatula between cake and side of the pan. Cool 15 minutes and remove from pan. Remove wax paper. Cool completely on wire racks.Spread coconut pecan filling and frosting between layers and on top of cake.
 

Coconut Pecan Filling and Frosting


Ingredients:  
Ingredients:  
12 oz. can evaporated milk
1 c sugar
3/4 c butter
4 egg yolks, slightly beaten
1 tsp vanila
7-oz pkg Angel Flake Coconut
1 c chopped nuts

Directions:
Directions:
Stir milk and sugar, butter, egg yolks and vanilla in a large saucepan, stirring constantly. Cook on medium heat 12 minutes or until thickens and is golden brown. Remove from heat and stir in coconuts and pecans. Cool to room temperature and of spreading consistency. Makes about 4 1/2 cups of filling/frosting.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 prep, 30 bake time

 

 

 

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