GERMAN SWEET CHOCOLATE CAKE

By BDDarren

Ingredients

• 1 package (4 ounces) BAKER'S GERMAN'S Sweet Chocolate
• 1/2 cup water
• 2 cups flour
• 1 cup (2 sticks) margarine or butter, softened
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 cup butter milk
• 1/4 teaspoon salt
• 4 egg whites
• COCONUT-PECAN FILLING AND FROSTING
• 1 can (12 ounces) evaporated milk
• 1 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) margarine or butter
• 4 egg yo1ks, slightly beaten
• 1 1/2 teaspoons vanilla
• 1 package (7 ounces) BAKER'S ANGEL FLAKE coconut(about 2 2/3 cups}
• 1 1/2 cups chopped pecans

Preparation

Step 1

HEAT oven to 35()•F. line bottoms of 3 (~h)_ round cak;-pans with wax paper.

MICROWAVE chocolate and water in 1irge microwavable bowl on IDGH 11/2 to 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. Makes 12 servings.

*TOP OF STOVE PREPARATION: Heat chocolate and water in heavy 1-quart saucepan on very low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat. Continue as above.

COCONUT-PECAN FILLING AND FROSTING

MIX in milk, sugar, margarine, egg yolks, and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes of 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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