Title: German Sweet Chocolate Cake
Categories: Cake
Yield: 6 Servings
| 1 | pk | German Sweet Chocolate |
| 1/2 | c | Boiling Water |
| 2 | c | Sugar |
| 2 | c | Unsifted All-Porpose Flour |
| 1 | ts | Baking Soda |
| 1 | c | Buttermilk |
| 1 | c | Butter |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 4 | | Egg Whites |
Melt chocolate in boiling water. Cool. Cream butter and sugar until
fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla
and chocolate. Sift flour with soda and salt;add alternately with
buttermilk to chocolate mixture, beating after each addition until smooth.
Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms
with paper. Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For
COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3
slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and
stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups
ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to
spread, beating occasionally. Makes 2 1/2 cups.