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German's Chocolate Cake

Georgia Anderson
Print Recipe
Servings 12
Calories 787 kcal

Ingredients
  

  • 8 ounces Baker's German's Sweet Chocolate
  • ½ cup boiling water
  • 1 cup butter or margarine
  • 2 cups sugar
  • 4 egg yolks unbeaten
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 ½ cups Swans Down Cake Flour sifted
  • 1 cup buttermilk
  • 4 egg whites

Coconut Pecan Frosting

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ¼ pound margarine
  • 1 tsp vanilla
  • 1 ⅓ cups shredded coconut
  • 1 cup pecans chopped

Instructions
 

  • Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, and beat well after each. Add the melted chocolate and vanilla. Mix well.
  • Sift together the salt, baking soda, and flour. Then add alternately with buttermilk to chocolate mixture, beating well. Beat until batter is smooth.
  • Beat egg whites until stiff peaks form. Fold into batter. Pour into three 8 or 9-inch cake layer pans, lined on bottoms with wax paper. Bake in moderate oven (350°F) 35 to 40 minutes. Cool. Frost tops only with Coconut Pecan Frosting or use any favorite frosting or whipped cream.

Coconut Pecan Frosting

  • Combine evaporated milk, sugar, egg yolks, margarine, and vanilla in saucepan.  Cook and stir over medium heat until mixture thickens (about 12 minutes).
  • Take off heat.  Add coconut and pecans.  Beat until frosting is cool and thick enough to spread.  Makes 2 2/3 cups.