Mary Lee's German Chocolate Cake

By lmeyer

Ingredients

• Coconut pecan Frosting:
• 1 pkg. German sweet, chocolate
• 2 1/2 c. sifted cake flour
• 1 can (3 1/2 oz.) flake coconut
• 1/2 c. boiling water
• 1 c. butter
• 2 c. sugar
• 4 egg yolks (unbeaten)
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. soda
• 1 c. buttermilk
• 4 egg whites (stiffly beaten)
• 1 c. evaporated milk or half and half milk
• 1 c. sugar
• 3 egg yolks
• 1/4 lb. butter
• 1 tsp. vanilla
• 1 1/3 cup flaked coconut
• 1 cup chopped pecans

Preparation

Step 1

Melt chocolate in 1/2 cup boiling water. Let cool. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Add chocolate and vanilla. Sift flour, soda and salt together. Add alternately with buttermilk to creamed mixture, beating well after each addition. Add flake coconut. Fold in stiffly beaten egg whites. Pour into three 9 inch lightly greased and floured cake pans or line the pans with waxed paper. Bake at 350 degrees for 35 to 40 minutes. Cool and frost with coconut pecan frosting.

Frosting: Cook all ingredients except coconut and pecans over medium heat 12 minutes, stirring constantly until mixture thickens. Add coconut and chopped pecans. Beat until cool and spreading consistency. Makes enough frosting to cover tops of three 9-inch layers.