German Sweet Chocolate Cake
This classic favorite from Bakers chocolate is rich and delicious.
4 Oz. German sweet chocolate
1/2 cup boiling water
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
1 tsp. vanilla
2 cups sugar
4 - eggs, separated
1 cup buttermilk
Coconut Pecan Filling & Frosting:
1/2 cup butter or margarine
1 cup half and half or evap. milk
1 cup brown or white sugar
3 egg yolks, slightly beaten
cup chopped pecans
1 tsp. vanilla
cup flaked coconut
Melt Chocolate in boiling water, cool. Sift flour , soda and salt. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Blend in vanilla and melted chocolate. Add flour mixture alternately with the buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks; fold into batter. Pour batter into three 9-inch greased and floured layer pans. Bake at 350 degrees for 30 to 35 minutes, or until cake springs back when lightly pressed in center. Remove from oven; immediately run spatula around between cake and sides of pan. Cool cake 15 minutes, then remove from pans and cool on rack. For filling, melt butter. Add half and half, sugar and yolks. Heat and stir until mixture starts to boil. Cook and stir on low heat 5-7 minutes or until mixture thickens. Add vanilla; remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally. Spread between layers and over top of cake.
4 Oz. German sweet chocolate
1/2 cup boiling water
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
1 tsp. vanilla
2 cups sugar
4 - eggs, separated
1 cup buttermilk
Coconut Pecan Filling & Frosting:
1/2 cup butter or margarine
1 cup half and half or evap. milk
1 cup brown or white sugar
3 egg yolks, slightly beaten
cup chopped pecans
1 tsp. vanilla
cup flaked coconut
Melt Chocolate in boiling water, cool. Sift flour , soda and salt. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Blend in vanilla and melted chocolate. Add flour mixture alternately with the buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks; fold into batter. Pour batter into three 9-inch greased and floured layer pans. Bake at 350 degrees for 30 to 35 minutes, or until cake springs back when lightly pressed in center. Remove from oven; immediately run spatula around between cake and sides of pan. Cool cake 15 minutes, then remove from pans and cool on rack. For filling, melt butter. Add half and half, sugar and yolks. Heat and stir until mixture starts to boil. Cook and stir on low heat 5-7 minutes or until mixture thickens. Add vanilla; remove from heat. Add coconut and pecans. Cool until spreading consistency, beating occasionally. Spread between layers and over top of cake.