Recipe - German Chocolate Cake (German Sweet Chocolate Cake)

CAKE
4 ounce Sweet chocolate squares;
German's (1 pkg)
One half cup Boiling water
2 cup Flour
1 teaspoon Baking soda
One fourth teaspoon Salt
1 cup Margarine; softened (2
sticks)
2 cup Sugar
4 Egg yolks
1 teaspoon Vanilla
1 cup Buttermilk
4 Egg whites

COCONUTPECAN FILLING AND FR
12 ounce Evaporated milk; (1 can)
1 One half cup Sugar
Three fourths cup Margarine; (1 One half sticks)
4 Egg yolks; slightly beaten
1 One half teaspoon Vanilla
2 2/3 cup Coconut; (1 7 ounce pkg Bakers)
1 One half cup Pecans; chopped

CAKE: Heat oven to 350 degrees F. Line bottoms of three 9" round cake pans
with wax paper. Melt chocolate in boiling water on low heat and stir until
smooth. Mix dry ingredients and set aside. Beat butter and sugar until
light and fluffy. Add egg yolks one at a time, beating well after each
addition. Stir in chocolate mixture and vanilla. Add dry ingredients
alternately with buttermilk, beating after each addition. Beat egg whites
in another bowl until stiff peaks form. Gently stir into batter. Pour into
the 3 pans. Bake at for 30 minutes or until cake springs back when lightly
touched in center. Immediately run spatula between cakes and sides of pans.
Cool completely on wire racks. Frost between layers and over top with
CoconutPecan Frosting.

FROSTING: Mix milk, sugar, margarine, egg yolks, and vanilla in large
saucepan. Cook over medium heat, stirring constantly (don't want to make
fried egg frosting), about 12 minutes or until thickened and golden brown.
Remove from heat. Stir in coconut and pecans. Cool to room temperature and
of spreadable consistency. Russ' note: The frosting may thicken a little
strangely, but it will be ok when everything is added together. (Makes 4
One half cups frosting)

This made a good birthday cake for my wife.

Formatted by Russell Fletcher cccewbauthor@bigfoot.com

Recipe by: inside Baker's German Sweet Chocolate package

Posted to TNT Recipes Digest by "Russell J. Fletcher"
gimplimp@teleport.com on May 17, 1998