German Chocolate Cake

By smclane

Ingredients

• 1/2 cup boiling water
• 1 bar (4 ounces) sweet cooking chocolate
• 1 cup butter or margarine, softened
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/2 cups Softasilk Cake Flour
• 1 teaspoon soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten
• Coconut Pecan Frosting (below)

Preparation

Step 1

Heat oven to 350'. Grease 3 round layer pans, 8 or 9x1½ inches, or 2 square pans, 8x8x2 or 9x9x2 inches. Line bottoms of pans with waxed paper. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool.

In large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among pans.

Bake 8 inch round layers 35 to 40 minutes, 9 inch round layers 30 to 35 minutes, 8 inch squares 45 to 50 minutes, 9 inch squares 40 to 45 minutes or until top springs back when touched lightly with finger. Cool. Fill layers and frost top of cake with Coconut Pecan Frosting.

COCONUT PECAN FROSTING

1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter or margarine
1 teaspoon vanilla
11/3 cups flaked coconut
1 cup chopped pecans

Combine evaporated milk, sugar, egg yolks, but¬ter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread.

MAKES 21/2 cups.

BROILED COCONUT TOPPER

Cream ¼ cup butter and 1 cup brown sugar. Add 2 tablespoons light cream; mix well. Stir in 1 cup flaked or shredded coconut. Spread over warm 8 or 9 inch square cake. Broil 4 to 5 inches from heat, about 4 minutes or till golden brown. Serve warm.