German sweet chocolate cake

6 servings

Ingredients

Quantity Ingredient
1 pack Baker's German Sweet Chol
½ cup Boiling water
2 cups Sugar
2 cups Unsifted all-pur flour
1 teaspoon Baking soda
1 cup Buttermilk
1 cup Butter
1 teaspoon Vanilla
½ teaspoon Salt
4 eaches Egg whites

Directions

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt;add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 35 minutes.

Cool. Frost tops only. For COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1⅓ cups ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally.

Makes 2 ½ cups.

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