"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mimi's German Chocolate Cake Recipe

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This recipe for Mimi's German Chocolate Cake, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeri Peasner
Added: Sunday, January 29, 2006


4 Eggs (separated)
2 c. Sugar
1 c. Crisco
1 c. Buttermilk
1 tsp. Baking Soda
1 pkg. Baker's German Sweet Chocolate
1 tsp. Vanilla
1/2 tsp. Salt
2 1/2 c. Cake Flour (sifted)


18 oz. Carnation Evaporated Milk
1 1/2 c. Sugar
1 1/2 Sticks Margarine
5 Egg yolks
1 1/2 tsp. Vanilla
1 1/2 c. Chopped Pecans
1 can (7 oz) Baker's Angel Flake Coconut

Preheat oven to 350.
Dissolve the chocolate in 1/2 c. boiling water.
Cream sugar and Crisco. Add egg yolks.
Add 3/4 c. buttermilk alternately with the flour.
In other 1/4 c. buttermilk, dissolve 1 tsp. baking soda and add to the mixture.
Add the salt and vanilla.
Add chocolate mixture and fold in the egg whites which have been stiffly beaten.
Pour in 3 - 9" pans which have been greased and floured.
Bake for 35 minutes. (Do not overbake)

Combine milk, margarine, sugar and egg yolks.
Cook over very low heat.
After it starts to boil, cook until thick (about 4 min)
Remove from fire, add vanilla, pecans and coconut.
Be sure the cake is cool before icing; however, the icing can be used warm--it does not have to be cold (although it's easier to control when it's cold).

Preparation Time:
Preparation Time:
1 Hour.
Personal Notes:
Personal Notes:
I like to make the icing first, then put it in the refrigerator to cool.




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