"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

German Sweet Chocolate Cake Recipe

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This recipe for German Sweet Chocolate Cake, by , is from Momma Bear's 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!

Becky Gilstrap


1 (4 ounce) package German's sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 egg yolks
1 tsp vanilla
1 cup buttermilk
4 egg whites
Coconut-Pecan Filling and Frosting

Heat oven to 350.
Line bottoms of 3 9 -inch round cake pans with parchment paper.
Microwave chocolate and water in large microwaveable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Set aside.
Mix flour, baking soda, and salt; set aside.
Beat butter and sugar in large bowl until light and fluffy. Add egg yolk, on at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternetly with buttermilk, beting after each addition until smooth.
Beat egg whites in another large bowl on high speed until stiff peaks form. Gently stir into batter.
Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center.
Immediately run spatula between cakes and sides of pans.
Cool 15 minutes; remove from pans. Remove paper. Cool completely on wire racks.
Spread coconut-pecan frosting between layers and over top of cakes.
Store in refrigerator.

Coconut-Pecan Filling and Frosting

1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 tsp vanilla
1 (7 ounce) package shredded coconut
1 1/2 cups chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

Number Of Servings:
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