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| RECIPE FOR GERMAN SWEET CHOCOLATE CAKE |
Title: German Sweet Chocolate Cake
Serves: 6
Ingredients:
| 1.00 | pk | Baker's German Sweet Chol | | 0.50 | c | Boiling water | | 2.00 | c | Sugar | | 2.00 | c | Unsifted all-pur flour | | 1.00 | t | Baking soda | | 1.00 | c | Buttermilk | | 1.00 | c | Butter | | 1.00 | t | Vanilla | | 0.50 | t | Salt | | 4.00 | ea | Egg whites |
Instructions:
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.
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