German Chocolate Cake

Ingredients & Directions


4 oz Sweet Chocolate squares
1/3 c Water, boiling
2/3 c Butter, softened
1 c Plus
2 tb Sugar
1 ts Vanilla
3 Egg yolk
1 3/4 c Cake flour, unsifted
3/4 ts Baking powder
1/2 ts Salt
2/3 c Buttermilk
3 Egg white

Break chocolate into small pieces; add to water in saucepan. Stir until
chocolate is melted; cool. Combine butter, sugar, and vanilla in large
mixer bowl at high speed until fluffy. Beat in egg YOLKS one at a time;
blend well. Gradualy add melted chocolate. Stir together flour, baking
soda, and salt; add alternately with buttermilk to chocolate mixture on low
speed. Mix just until well-blended. Beat egg WHITES unitl stiff; fold in.
pour into desired baking pans. preheat oven; bake at 350* 2 9″ pans 30-35
minutes 3 8″ pans 25 minutes 13x9x2″ pan 40-45 minutes. COCONUT-PECAN
FROSTING: Blend 2/3 cup evaporated milk, 2/3 cup sugar, 1/4 cup butter and
1 egg(slightly beaten), in saucepan. Place over Medium heat; cook and stir
until comes to full boil,boil and stir 2 minutes. Cool slightly; add 1 cup
coconut, 3/4 cup chopped pecans, and 1/2 teaspoon vanilla. Cool until
spreading consistency, stirring occasionally.

NOTES : SUBSTATUTIONS: 1 2/3 Cup All-purpose flour for the
cake flour
2/3 c millk plus 2 teaspoon vinegar for the buttermilk

Yields
8 Servings

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