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German sweet chocolate cake

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Ingredients/Components

sugar
vanilla - 3/4 tsp
chopped pecans - 2/3 c
pkg - 1 oz
butter or margarine - 3/4 c
salt - 1/4 tsp
egg yolks - 3 item
buttermilk - 3/4 c
baking soda - 3/4 tsp
boiling water - 1/3 c
sifted cake flour - 2 c
egg whites, stiffly beaten - 3 item
egg yolks, slightly beaten - 2 item
Cool
Coconut-Pecan Filling and Frosting recipe follows - 1 item

How to make german sweet chocolate cake:

Melt chocolate in boiling water. Cool. Sift flour with soda and salt. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add egg yolks, one at a time, beating after each. Blend in vanilla and chocolate; mix until blended. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Fold in egg whites.

Pour into two 9-inch layer pans which have been lined on bottoms with paper. Bake at 350° for about 30 minutes, or until cake springs back when lightly pressed in center. Cool in pans 15 minutes, then remove from pans and finish cooling on racks. Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.Coconut-Pecan Filling and Frosting:1 (5.33 oz.) can evaporated milk2/3 c. sugar2 egg yolks, slightly beaten1/3 c. butter or margarine3/4 tsp. vanilla1 c. Baker's Angel Flake coconut2/3 c. chopped pecans Combine evaporated milk, sugar, egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until mixture thickens, about 10 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes about 2 cups.

Recipe categories: Desserts, Cakes, < 4 hours.

Rating:

4.1

Average rating: 4.1, total votes: 9

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Related ingredients:

sugar, cinnamon, eggs, vanilla, chopped pecans, yellow cake mix