German Chocolate Cake (version 2)

Category: Desserts

Ingredients

4 oz Sweet chocolate
1/2 cup -Boiling water
1 cup Butter or margarine
2 cup Sugar
4 Eggs; separated
1 tsp Vanilla
1/2 tsp Salt
1 tsp Baking soda
2 1/2 cup Sifted cake flour
1 cup Buttermilk

COCONUT PECAN FROSTING:
1 cup Evaporated milk
1 cup Sugar
3 Egg yolks
1/2 cup Butter or margarine
1 tsp Vanilla
1 1/3 cup Flake coconut
1 cup Chopped pecans

Directions

Melt chocolate in boiling water. Cream 1 cup butter and 2 cups sugar until mixture is light and fluffy. Add 4 egg yolks, one at a time, beating well after each addition. Add chocolate mixture and 1 teaspoon vanilla. Sift together salt, soda and cake flour. Add alternately with buttermilk to chocolate mixture until batter is smooth. Beat egg whites until stiff. Fold into batter. Pour into 3 greased waxed-paper-lined 8- or 9-inch layer cake pans. Bake at 350F 30 to 40 minutes. Turn out of pans and cool on racks.

Meanwhile, to make frosting, combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook, stirring, over medium heat until mixture thickens, about 12 minutes. Add coconut and pecans and beat until thick enough to spread. Spread between layers and on top of cake.

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