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Title: German Chocolate Cake > Marianne's
Categories: German Chocolate Cake
Yield: 1 Servings
| 1 1/4 | lb | Package German Sweet cooking |
| Chocolate bar | ||
| 1/2 | c | Boiling water |
| 1 | c | Butter or margarine |
| 2 | c | Sugar |
| 4 | Egg yolks, unbeaten | |
| 1 | ts | Vanilla |
| 2 1/2 | c | Sifted cake flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Buttermilk |
| 4 | Egg whites, stiffly beaten | |
| Coconut-pecan frosting: | ||
| 1 | c | Evaporated milk or |
| Half-and-half | ||
| 1 | c | Sugar |
| 3 | Egg yolks | |
| 1/2 | c | Butter or margarine |
| 1 | ts | Vanilla |
| 1 | cn | (about 1 1/3 c) thin-flaked |
| Coconut | ||
| 1 | c | Chopped pecans |
Melt chocolate in the 1/2 c. boiling water. Cool.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and melted chocolate and mix until blended.
Measure sifted flour. Add soda and salt and sift again.
Alternately add dry ingredients and buttermilk to creamed mixture, beating after each addition until batter is smooth.
Fold in stiffly beaten egg whites.
Line the bottom of 3 (8-inch) layer cake pans with waxed paper. Pour batter into pans.
Bake at 350 degrees for 35 to 40 minutes. Cool. Frost between layers and on top with coconut-pecan frosting. Leave sides unfrosted.
Coconut-pecan frosting:
In a saucepan, combine milk, sugar, egg yolks and butter or margarine. Cook over medium heat 12 minutes, stirring constantly, until thickened.
Remove from heat. Add vanilla, coconut and pecans. Beat until cool and of spreading consistency. Frost top of cake and between layers. Cut slivers of chocolate to decorate the top, if desired.
Marianne