German chocolate cake (3 layers)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | German sweet chocolate |
| ½ | cup | Boiling water |
| 1 | cup | Butter |
| 2 | cups | Sugar |
| 4 | Egg yolks | |
| 4 | Egg whites; stiffly beaten | |
| 1 | teaspoon | Vanilla |
| 2½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| Coconut pecan filling and | ||
| 1 | cup | Evaporated milk |
| 1 | cup | Sugar |
| 3 | Egg yolks | |
| ½ | cup | Butter |
| 1 | teaspoon | Vanilla |
| 1⅓ | cup | Coconut |
| 1 | cup | Chopped pecans |
Directions
FROSTING
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: pld@... (Pat Dennis)
Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk. Fold in egg whites. Pour into three 9" pans, lined on bottoms with wax paper. Bake at 350 for 30-35 minutes. Frost tops with Coconut Pecan Frosting, leaving sides unfrosted.
Coconut Pecan Filling and Frosting: Combine all except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable.
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