Recipe - German Chocolate Cake (3 Layers)

4 ounce German sweet chocolate
One half cup Boiling water
1 cup Butter
2 cup Sugar
4 Egg yolks
4 Egg whites; stiffly beaten
1 teaspoon Vanilla
2 One half cup Flour
1 teaspoon Baking soda
One half teaspoon Salt
1 cup Buttermilk
Coconut pecan filling and

FROSTING
1 cup Evaporated milk
1 cup Sugar
3 Egg yolks
One half cup Butter
1 teaspoon Vanilla
1 1/3 cup Coconut
1 cup Chopped pecans

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: pld@acsu.buffalo.edu (Pat Dennis)

Melt chocolate in boiling water. Cream butter and sugar until fluffy, add
egg yolks, vanilla, and chocolate. Add dry ingredients alternately with
buttermilk. Fold in egg whites. Pour into three 9" pans, lined on bottoms
with wax paper. Bake at 350 for 3035 minutes. Frost tops with Coconut
Pecan Frosting, leaving sides unfrosted.

Coconut Pecan Filling and Frosting: Combine all except coconut and pecans
in a saucepan. Cook over medium heat, stirring constantly, about 12
minutes. When mixture thickens, remove from heat. Stir in coconut and
pecans. Cool until spreadable.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.