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  • Cheryl's German Chocolate Cake

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    Cheryl's German Chocolate Cake
    Servings: 10
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 pkg. Baker's German sweet chocolate
    • 1/2 c. boiling water
    • 1 c. butter
    • 2 c. sugar
    • 4 egg yolks
    • 1 teaspoon vanilla
    • 2 1/4 c. sifted Softasilk flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 c. buttermilk
    • 4 egg whites, stiffly beaten

    Directions

    1. Heat chocolate in boiling water. Cold. Cream butter and sugar till fluffy. Add in yolks, 1 at a time, beat well. Blend in vanilla and chocolate. Sift flour with soda and salt. Add in buttermilk to chocolate mix. Mix in eaten egg whites. Pour into 3 (9") layer pans. Bake at 350 degrees for 30 to 35 min. Cold.
    2. COCONUT PECAN FROSTING: Combine 1 1/2 c. evaporated lowfat milk, 1 1/2 c. sugar, 4 slightly beaten egg yolks, 1/2 c. butter and 1 tsp. vanilla. Cook and stir over medium heat till thickened, about 12 min. Add in 1 2/3 c. Angel Flake Coconut and 1 c. minced pecans. Cold till thick sufficient to spread over cake tops.

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