Original German Sweet Chocolate Cake Recipe

Original German Sweet Chocolate Cake

I love coconut and pecans, so for me having a piece of German Chocolate Cake, would be a “To Dye For” moment.

Original German Sweet Chocolate Cake Recipe

Original German Sweet Chocolate Cake

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate

½ cup boiling water

1 cup (2 sticks) butter or margarine

2 cups sugar

4 eggs, separated

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

coconut-pecan frosting

Melt chocolate in boiling water; cool.  Cream butter and sugar.  Beat in egg yolks.  Stir in vanilla and chocolate.  Set aside.

Mix flour, soda and salt.  Beat in flour mixture, alternately with buttermilk.

Beat egg whites until stiff peaks form; fold into batter.  Pour batter into 3 (three) 9 inch layer pans, lined on bottoms with wax paper.  Bake at 35 F. for 30 minutes or until cake springs back when lightly pressed in center.  Cool 15 minutes; remove and cool on rack.  Spread frosting between layers and over top of cake.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine and 1 tsp. vanilla in saucepan.  Cook and stir over medium heat until thickened.  Remove from heat.  Stir in 1 1/3 cups Baker’s Angel Food Coconut and 1 cup pecans.  Cool until thick enough to spread.

Makes 2 ½ cups

(Recipe for the Original German Sweet Chocolate Cake was in the coupons section of the Sunday Newspaper; 1989, General Foods Corporation)

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