German Chocolate Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. (4 oz.) Baker's German Sweet Chocolate
½ cup boiling water
1 cup (2 sticks) butter or margarine
2 cups sugar
4 eggs, separated
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Coconut-Pecan Frosting (recipe on the next page)
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Directions: |
Directions:1. Melt chocolate in water; cool.
2. Beat butter and sugar.
3. Beat in egg yolks.
4. Stir in vanilla and chocolate.
5. Mix flour, soda and salt.
6. Beat into chocolate mixture alternatively with buttermilk.
7. Beat egg whites, until stiff peaks form; fold into batter.
8. Pour into three 9-inch layer pans, lined with waxed paper.
9. Bake at 350º for 30 minutes or until cake springs back when lightly pressed in center.
10. Cool 15 minutes; remove from pans, finish cooling on racks.
11. Spread Coconut-Pecan Frosting between layers and over top of cake
Coconut-Pecan Frosting:
Ingredients:
Combine 1½ cups (one 12 fl. oz. can) evaporated milk.
1½ cups sugar
4 slightly beaten egg yolks
¾ cup butter or margarine and ½ tsp vanilla in saucepan.
Directions:
1. Cook and stir over medium heat until thickened.
2. Remove from heat.
3. Stir in 2 cups Baker's Angel Flake Coconut and 1½ cups chopped pecans.
4. Cool until thick enough to spread.
Makes 4¼ cups frosting. |
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Number Of
Servings: |
Number Of
Servings:12 |
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