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German Chocolate Cake
1/2 cup boiling water
4 oz. sweet cooking German chocolate
2 cup sugar
1 cup butter, softened
4 egg yolks
2 tsp. vanilla
2 1/2 cup cake flour
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten
Heat oven to 350 degrees F. Grease three 8-inch round cake pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool.
Mix sugar and butter in large mixing bowl until light and fluffy. Beat in
eggs yolk, one at a time. Beat in chocolate and vanilla on low speed. Mix in
flour, baking soda and salt alternately with buttermilk, beating after each
addition until batter is smooth. Fold in egg whites. Divide batter among
pans.
Bake 35-40 minutes. Check for
doneness with toothpick in center. Cool and fill layers and top with Coconut-Pecan Frosting. Leave sides of cake bare.
Coconut Pecan Frosting
1 cup sugar
1/2 cup butter
1 cup evaporated milk
1 tsp. vanilla
3 egg yolks
1 1/2 cups flaked coconut
1 cup chopped pecans
Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over med.
heat, stirring occasionally, until thick, about 12 minutes. Stir in coconut
and pecans. Beat until spreading consistency.
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From Helen's Kitchen
Baker's Best