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4 oz. German's sweet chocolate 1/2 c. boiling water 1 c. butter, softened 2 c. sugar 4 egg yolks 1 tsp. vanilla extract 2 c. flour 1 tsp. soda 1/2 tsp. salt 1 c. buttermilk 4 egg whites, stiffly beaten Melt chocolate in boiling water. Cream butter and sugar in large mixing bowl until light and fluffy. Add egg yolks; beat well. Stir in vanilla and melted chocolate. Mix flour, soda and salt in bowl. Add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in egg whites gently. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 30 minutes. Cool in pans for 15 minutes. Remove to wire racks to cool completely. Spread frosting between layers and over top and sides of cake. Yields 12 servings. Frosting for German Chocolate Cake: 1 c. evaporated milk 1 c. sugar 3 egg yolks, slightly beaten 1/2 c. butter, softened 1 tsp. vanilla extract 1 1/3 c. coconut 1 c. chopped pecans Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan; mix well. Cook over medium heat until thickened, stirring constantly. Remove from heat. Stir in coconut and pecans. Cool to desired consistency. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |