German Chocolate Cake

German Chocolate Cake

Tips for baking with chocolate

Cake Recipe:

1 package (8 ounces) sweet baking chocolate

½ cup boiling water

1 cup butter

2 cups sugar

4 egg yolks

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

4 egg whites, beaten stiff

1 teaspoon vanilla

2 ½ cups sifted cake flour

Preheat the oven to 350 degrees. Grease and flour three, 8-inch or 9-inch round layer cake pans.

Melt the chocolate in the boiling water; cool. Cream the butter and sugar together until light and fluffy. Add the egg yolks, one at a time, beating well after each. Add the vanilla and chocolate mixture and mix until blended. Sift the dry ingredients together and add the dry ingredients alternately with the buttermilk to the chocolate mixture. Beat after each addition until the batter is smooth. Fold in the stiffly beaten egg whites.

Pour the batter into the pans and bake for 30 to 40 minutes or until a cake tester comes out clean. Cool for 10 minutes in the pans and then turn out onto wire racks to finish cooling completely. Frost between the layers and on the top with Coconut Pecan Frosting (recipe follows).

Source: Favorite Recipes from Hilltop Kitchens, Blandford Cooperative Kindergarten, 1962

Cake Frosting:

1 cup evaporated milk

1 cup chopped pecans

1 can flaked coconut

3 egg yolks

1 tablespoon butter

1 cup sugar

Combine all ingredients in a saucepan and bring to a boil over low heat. Keep a close eye on this and stir constantly, because it will scorch quickly. Boil until it gets thicker. Frost between the layers and on the top of the cake while the frosting is still warm. It will become firmer as it cools on the cake.

Traditional German Chocolate Cake is only frosted on the top and between the layers; not on the sides.

Source: Favorite Recipes from Progressive Farmer,1967

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