Germans Sweet Chocolate Cake
Source: My Family Files
1 pkg. Baker's German's Sweet Chocolate
1/2 cup boiling water
1 cup butter or other shortening
2 cup sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 cup Swans Down Sifted Cake Flour
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. Cool. Cream butter and sugar until
fluffy. Add egg yolks one at a time and beat well after each. Add melted
chocolate and vanilla; mix well. Sift together salt, soda, and flour. Add
alternately with buttermilk to chocolate mixture, beating well. Beat until
smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch cake layer
pans, lined on bottoms with paper. Bake in a moderate oven (350 degrees)
for 30 to 40 minutes; cool. Frost tops only.
--Coconut Pecan Frosting:--
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 lb. margarine
1 tsp. vanilla
Combine all ingredients. Cook and stir over medium heat until thickened,
about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup
chopped pecans. Beat until thick enough to spread. Makes 2 2/3 cups.
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