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.