German Chocolate Cake
| 1 package (4oz) Baker's German's sweet chocolate | 1/2 t salt | 1 t vanilla |
| 1/2 C boiling water | 1 C butter | 1 C buttermilk |
| 2 1/2 C sifted cake flour | 2 C sugar | 4 egg whites, stiffly beaten |
| 1 t baking soda | 4 egg yolks | Coconut-Pecan Filling/Frosting |
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Melt chocolate in boiling water, cool. Sift flour, soda, and salt. Cream butter and sugar well. Add egg yolks one at a time, beating well after each. Blend in vanilla and melted chocolate. Add flour mixture, alternately with buttermilk, beating after each addition. Fold in beaten egg whites. Pour into three 9-inch layer pans, lined on bottoms with wax paper. Bake at 350 F for 30 to 35 minutes or until cake springs back when lightly pressed in center. Cool in pans 15 minutes. Remove and cool on rack. Spread Coconut-Pecan Filling / Frosting between layers and over top of cake. |
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Coconut-Pecan Filling/Frosting
| 1 C evaporated milk | 3 egg yolks | 1 C chopped pecans (or walnuts) |
| 1 C sugar | 1/2 cup butter | 1 1/3 C coconut |
| 1 t vanila | ||
| Combine evaporated milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook over medium heat, stirring constantly until mixture thickens (about 12 minutes). Remove from heat. Add coconut and pecans. Cool until at spreading consistency, beating occasionally. Makes 2 1/2 cups. | ||