"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from The Mary Avalon Armstong Hendley Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valerie Harbin


1 Package (4 oz) Baker's German Sweet Chocolate
1/2 Cup Boiling Water
1 Cup Butter or Margarine
2 Cups Sugar
4 Egg Yolks, Unbeaten
1 Teaspoon Vanilla
2 1/2 Cups Plain Flour
1/2 Teaspoon Salt
1 Teaspoon Soda
1 Cup Buttermilk
4 Egg Whites, Stiffly Beaten

Melt chocolate in boiling water. Let cool.

Cream the butter and sugar until fluffy.

Add egg yolks one at a time and beat well after each.

Add melted chocolate and vanilla.

Sift together the flour, salt and soda. Add alternately with buttermilk to the chocolate mixture beating well after each addition.

Gently fold in the beaten egg whites.

Pour into three 8 or 9 inch pans that have been lined with waxed paper and lightly greased.

Bake at 350 F for 30 - 40 minutes or until done.


Personal Notes:
Personal Notes:
Coconut Pecan Frosting listed seperately.




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