German Chocolate Cake
Aunt Lynn sitting on the steps of the playhouse that Grandpa Bartlett, Don Munro and family built for us in Federal Way. (1984)
Ingredients (cake):
1 package German’s sweet chocolate
½ cup boiling water
1 cup butter or margarine
4 egg yolks, unbeaten
4 eggs whites, stiffly beaten
2 cups sugar
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
2 ½ cups sifted flour
1 cup buttermilk
Directions (cake):
Melt chocolate in boiling water. Cool. Warm butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well.
Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth.
Fold in beaten egg whites. Pour into 3-8 or 9 inch cake layer pans, lined on bottoms with paper. Bake in moderate oven 350°F 30 to 40 minutes. Cool. Frost tops only. Frost with coconut-pecan frosting.
Ingredients (icing):
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter or margarine
1 tsp. vanilla
1 1/3 cup Bakers Angel Flake Coconut
1 cup chopped pecans
Directions (icing):
Combine all ingredients and cook and stir constantly over medium heat until thickened, about 12 minutes. Add 1 1/3 cup Bakers Angel Flake Coconut and 1 cup chopped pecans. Beat until thick enough to spread.
1 package German’s sweet chocolate
½ cup boiling water
1 cup butter or margarine
4 egg yolks, unbeaten
4 eggs whites, stiffly beaten
2 cups sugar
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
2 ½ cups sifted flour
1 cup buttermilk
Directions (cake):
Melt chocolate in boiling water. Cool. Warm butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well.
Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth.
Fold in beaten egg whites. Pour into 3-8 or 9 inch cake layer pans, lined on bottoms with paper. Bake in moderate oven 350°F 30 to 40 minutes. Cool. Frost tops only. Frost with coconut-pecan frosting.
Ingredients (icing):
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter or margarine
1 tsp. vanilla
1 1/3 cup Bakers Angel Flake Coconut
1 cup chopped pecans
Directions (icing):
Combine all ingredients and cook and stir constantly over medium heat until thickened, about 12 minutes. Add 1 1/3 cup Bakers Angel Flake Coconut and 1 cup chopped pecans. Beat until thick enough to spread.