German Chocolate Cake > Marianne's
cakes, chocolate
1 1/4 lb package german sweet cooking
1 chocolate bar
1/2 cup boiling water
1 cup butter or margarine
2 cup sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 cup sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
1 coconut-pecan frosting:
1 cup evaporated milk or
1 half-and-half
1 cup sugar
3 egg yolks
1/2 cup butter or margarine
1 teaspoon vanilla
1 can (about 1 1/3 c) thin-flaked
1 coconut
1 cup chopped pecans
Melt chocolate in the 1/2 c. boiling water. Cool.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted chocolate and mix until blended.
Measure sifted flour. Add soda and salt and sift again.
Alternately add dry ingredients and buttermilk to creamed mixture, beating after each addition until batter is smooth.
Fold in stiffly beaten egg whites.
Line the bottom of 3 (8-inch) layer cake pans with waxed paper. Pour batter into pans.
Bake at 350 degrees for 35 to 40 minutes. Cool. Frost between layers and on top with coconut-pecan frosting. Leave sides unfrosted.
Coconut-pecan frosting:
In a saucepan, combine milk, sugar, egg yolks and butter or margarine. Cook over medium heat 12 minutes, stirring constantly, until thickened.
Remove from heat. Add vanilla, coconut and pecans. Beat until cool and of spreading consistency. Frost top of cake and between layers. Cut slivers of chocolate to decorate the top, if desired.
Marianne
From: Marianne Livingstone
Yield: 1 servings