German's sweet chocolate cake
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Sweet Chocolate (Baker's German's brand) |
| ½ | cup | Boiling water |
| 1 | cup | Butter/margarine |
| 2 | cups | Sugar |
| 4 | Eggs, separated | |
| 1 | teaspoon | Vanilla |
| 2¼ | cup | Sifted flour OR 2-1/2 sifted cake flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk |
Directions
FROM: Baker's Germans' Sweet Chocolate package Melt chocolate in boiling water. Cool. Cream buter 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. Beat egg whites until stiff; fold in beaten whites.
Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes. Cool Frost tops only.
~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-⅓ cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2-½ cups.