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Thursday, August 11, 2011

German Sweet Chocolate Cake

Our Mother baked each of her family a special birthday cake.  She baked for our brother a German Sweet Chocolate Cake. It is a rich, delicious chocolate cake with a wonderful icing with pecans and coconut that really sets this cake off.

She got the recipe off of a pkg. of Baker's German Sweet Chcolate many years ago as her firstborn is now 58 years old.

                                              German Sweet Chocolate Cake

1 - 4 oz. pkg. Baker's German Sweet Chocolate
1/2 cup water
2 cups self-rising flour
1 cup butter, softened
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites

Heat oven to 350 degrees.  Grease and flour three 9 inch cake pans.

Microwave chocolate and water in a large microwave bowl on high for 1 1/2 to 2 min., until chocolate is almost melted, stirring halfway through heating time.  Stir until chocolate is completely melted.

Beat margarine and sugar in a large bowl with mixer on medium speed until light and fluffy.  Add egg yolks one at a time beating well after each addition.  Stir in chocolate mixture and vanilla.  Add flour alternately with buttermilk beating after each addition until smooth.  Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.  Gently stir into batter.  Pour into prepared cake pans.  Bake 30 min. or until cake springs back when lightly touched in center.  Immediately run spatula between cakes and sides of pans.  Cool completely on wire racks.  Spread coconut pecan frosting between layers and over top of cake.


1 - 12 oz. can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 - 7 oz. pkg. coconut
1 1/2 cups chopped pecans

Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Cook and stir on medium heat about 12 min. or until thickened and golden brown.  Remove from heat.  Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.  Makes 4 1/2 cups icing.

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