German Chocolate Cake

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60 min. Prep: 15 min. Cook: 45 min.
1840 calories/serving (approx.)
1 cake suggest servings

Ingredients

1/2cup water boiling
4ounces chocolate (sweet)
2cups sugar
1cup butter softened
4Egg eggs yolks
1teaspoon vanilla extract
2 1/4cups flour, all-purpose or 2 1/2 c cake flour
1teaspoon baking soda
1teaspoon salt
1cup buttermilk
4large eggs whites, stiffly beaten
Coconut pecan frosting
3each egg yolks
1cup evaporated milk
1cup sugar
1/2cup butter
1teaspoon vanilla extract
1 1/3cups coconut flaked
1cup pecans chopped

Directions

Heat oven to 350.

Grease 2 square pans, 8x8x2 inches or 9x9x2 inches, or 3 round pans, 8x1-1/2 inches or 9x1-1/2 inches.

Line bottoms of pans with cooking parchment paper or waxed paper.

Pour boiling water over chocolate, stirring until chocolate is melted; cool.

Mix sugar and margarine in medium bowl until light and fluffy.

Beat in egg yolks, one at a time.

Beat in chocolate and vanilla on low speed.

Mix flour, baking soda and salt.

Add alternately with buttermilk, beating after each addition until batter is smooth.

Fold in egg whites. Divide batter between pans.

Bake 8-inch squares 45-50 minutes, 9-inch squares 40-45 minutes, 8-inch rounds 35-40 minutes, 9-inch rounds 30-35 minutes or until wooden pick inserted in center comes out clean.

Cool cakes 10 minutes. Invert on wire rack and cool completely.

Fill layers and frost top of cake with Coconut-Pecan Frosting.

Coconut-Pecan Frosting:

Beat egg yolks and milk in 2-quart saucepan.

Stir in sugar, margarine and vanilla. Cook over medium heat about 12 minutes, stirring occasionally, until thick.

Stir in coconut and pecans. Beat until frosting is of spreading consistency.

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1. baby girl 109 washington 2 months ago

sounds delicous

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