#476 - German Chocolate Cake

(by Shirley McNevich)

1 - 4oz. bar Baker's German's sweet chocolate
1 cup butter
2 cups white sugar
4 egg yolks (unbeaten)
1 tsp. vanilla
2 1/2 cups sifted cake flour
1/2 tsp. salt
1 tsp. baking soda
1 cup buttermilk
4 egg whites (stiffly beaten)

In a double boiler or the microwave, melt the chocolate. Let the chocolate cool slightly. In a mixer, beat the butter and white sugar until fluffy. Add the four egg yolks one at a time and beat well after each. Add the melted chocolate and vanilla--beat. In a separate bowl, sift together the flour, salt and baking soda--add this to the mixer and beat. Add the buttermilk and beat until smooth. Take bowl off of mixer and set aside. In a separate mixer bowl, add the egg whites and beat until stiff, then fold the egg whites into chocolate batter using a spoon. Pour the batter into three 8" or 9" layer pans sprayed with Pam. Bake at 350 degrees for 30-35 minutes. Remove from oven and cool completely. Frost with our coconut pecan frosting #475 - Put first cake on a plate and frost just the top of the cake. Add second cake on top and frost just the top. Add third cake on top of second cake and frost the top--if there is extra frosting, you can frost the sides.

#475 - Coconut Pecan Frosting/Icing

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped pecans

In a saucepan over medium heat, add evaporated milk, white sugar, egg yolks, butter, and vanilla. Cook and stir until it thickens (about 12 minutes)--stir constantly. Remove from stove and add the coconut and chopped pecans--stir with a spoon until thick enough to spread.