German Chocolate Cake
½ cup boiling water
1 bar (4 ounces) sweet cooking chocolate
2 cups sugar
1 cup margarine or butter, softened
4 egg yolks
1 teaspoon vanilla
2 ½ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg-whites, stiffly beaten
Coconut-Pecan Frosting (below)
Heat oven to 350º
Grease 2 square pans, 8x8x2 or 9x9x2 inches, or 3 round layer
pans, 8 or 9×1 ½ inches. Line bottoms of pans with waxed
paper.
Pour boiling water on chocolate in small bowl, stirring until
chocolate is melted; cool.
Mix sugar and margarine in large mixer bowl until light and
fluffy.
Beat in egg yolks 1 at a time.
Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk,
beating after each addition until batter is smooth.
Fold in egg whites.
Divide batter among pans.
Bake until wooden pick inserted in center comes out clean, 8-inch
square layers 45 to 50 minutes, 9-inch square layers 40 to 45
minutes, 8-inch round layers
35 to 40 minutes, 9-inch round layers 30 to35 minutes, cool.
Fill layers and frost top of cake with Coconut-Pecan Frosting.
Coconut-Pecan Frosting
1 cup sugar
1 cup evaporated milk
½ cup margarine or butter
3 egg yolks
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
� Mix sugar, milk, margarine, egg yolks and vanilla
in 1-quart saucepan.
� Cook over medium heat, stirring occasionally,
until thick, about 12 minutes.
� Stir in coconut and pecans.
� Beat until frosting is of spreading consistency.
enjoy
Sugar