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German sweet chocolate cake

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Ingredients/Components

pkg - 1 oz
boiling water - 1/2 c
butter 2 sticks, softened - 1 c
sugar - 2 c
egg yolks - 4 item
vanilla - 1 tsp
baking soda - 1 tsp
salt - 1/2 tsp
flour
buttermilk - 1 c
egg whites, stiffly beaten - 4 item
Cool
1 1/2 sticks butter - 3/4 c
egg yolks, slightly beaten - 4 item
chopped pecans

How to make german sweet chocolate cake:

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites.

Grease and flour 3 cake pans; shake off excess flour. Pour batter into the three 9-inch cake pans. Bake at 350° for 30 minutes until toothpick comes out clear. Let cake cool in pans for 15 minutes, then remove from pan to finish cooling. Ice each layer of cake.Coconut-Pecan Filling And Frosting:1 (12 oz.) can evaporated milk (Milnot)1 1/2 c. sugar3/4 c. (1 1/2 sticks) butter4 egg yolks, slightly beaten1 1/2 tsp. vanilla1 (7 oz.) pkg. Baker's Angel Flake coconut (about 2 2/3 c.)1 1/2 c. chopped pecans Mix milk, sugar and butter; mix this mixture with egg yolks and vanilla in a saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and to spreading consistency. Place icing on each layer of cake, but not on the sides.

Recipe categories: Desserts, Cakes, < 4 hours.

Rating:

3.8

Average rating: 3.8, total votes: 8

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