GERMAN CHOCOLATE CAKE

Best of the Best from Bell's Best Cookbooks p. 208
By: Kent Holden, Jackson North Council (Book 1)

Ingredients

Directions:
1 package German's sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 tea. vanilla
1/2 tea. salt
1 tea. baking soda
2 1/2 cups sifted cake flour
1 cup buttermilk
Melt chocolate in 1/2 cup boiling water; cool.
Cream butter and sugar until light and fluffy.
Add egg yolks, 1 at a time, and beat well after each.
Add melted chocolate mixture and vanilla. Mix well.
Sift together salt, soda, and flour, then add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth.
Beat egg whites until stiff peaks form. Fold into batter.
Pour into 3 (8 or 9 inch) cake pans, lined on bottom with wax paper.
Bake in 350 F. oven for 35-40 minutes.
Cool and frost tops only with Coconut-Pecan Frosting.
COCONUT-PECAN FROSTING:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 pound margarine
1 tea. vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
Directions:
Combine milk, sugar, egg yolks, and margarine in saucepan; add vanilla.
Cook and stir over medium heat until mixture thickens (takes about 12 minutes).
Add coconut and pecans. Beat until frosting is cool and thick enough to spread.

As above.