German Chocolate Cake

Name: German Chocolate Cake
Ingredients: 4 oz (112 grm). sweet chocolate (Baker's); 1 tsp (5 ml) vanilla; 2-1/4 cups (525 ml) sifted all purpose flour OR 2-1/2 cups (600 ml) sifted cake flour; 1/2 cup (125 ml) boiling water; 1 cup (225 ml) butter; 1 tsp (5 ml) baking soda; 2 cups (475 ml) sugar; 1/2 tsp (2 ml) Salt; 4 eggs, separated; 1 cup (225 ml) buttermilk; 1 cup (225 ml) evaporated milk; 1 cup (225 ml) sugar; 3 egg yolks, slightly beaten; 1/2 cup (125 ml) butter or margarine; 1 tsp (5 ml) vanilla; 1-1/3 cups (325 ml) flaked coconut; 1 cup (225 ml) chopped pecans

17 ingredients

15 steps

Ingredients

4 oz (112 grm). sweet chocolate (Baker's)
1 tsp (5 ml) vanilla
2-1/4 cups (525 ml) sifted all purpose flour OR 2-1/2 cups (600 ml) sifted cake flour
1/2 cup (125 ml) boiling water
1 cup (225 ml) butter
1 tsp (5 ml) baking soda
2 cups (475 ml) sugar
1/2 tsp (2 ml) Salt
4 eggs, separated
1 cup (225 ml) buttermilk
1 cup (225 ml) evaporated milk
1 cup (225 ml) sugar
3 egg yolks, slightly beaten
1/2 cup (125 ml) butter or margarine
1 tsp (5 ml) vanilla
1-1/3 cups (325 ml) flaked coconut
1 cup (225 ml) chopped pecans

Directions

1

Melt chocolate in boiling water; cool.
2

Cream butter and sugar until fluffy.
3

Add yolks, one at a time, beating well after each.
4

Blend in vanilla and chocolate.
5

Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
6

Beat egg whites until stiff; fold in beaten whites.
7

Pour into three 9-inch layer pans, lined on bottoms with paper.
8

Bake at 350 degrees (175 C.) for 30-35 minutes.
9

Cool.
10

Frost tops of layers only.
11

Combine evaporated milk, sugar, egg yolks, butter/margarine and vanilla.
12

Cook and stir over medium heat until thickened, about 12 minutes.
13

Add coconut and chopped pecans.
14

Cool until thick enough to spread, beating occasionally.
15

Makes 2-1/2 cups (600 ml).