Ingredients: |
Ingredients: German Sweet Chocolate Cake
1 pkg. (4 ounces) Baker's Germans sweet chocolate
1/2 c. water
2 cups flour
1 tsp. baking soda
1/4 t. salt
1 cup (2 sticks) margarine, softened
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites
Coconut-Pecan Filling and Frosting
1 can (12 oz.) evaporated milk
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) margarine
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 pkg. (7 ounces) coconut (2 2/3 cups)
1 1/2 cups chopped peans
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Directions: |
Directions:German Chocolate Cake:
Heat oven to 350º. Line bottoms of 3 (9-inch) round cake pans with wax paper.
Microwave chocolate and water in bowl on high 1 1/2 - 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks. Spread coconut-pecan frosting between layers and over top of cake.
Coconut-Pecan Frosting
Mix milk, sugar margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. |
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