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German Chocolate Cake
Karen Sandel
4th place in 2011 Logan County Fair Cake Classic
4 oz. German Sweet Baker’s chocolate
½ cup boiling water
4 eggs
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter
2 cups granulated sugar
1 teaspoon vanilla
1 cup buttermilk
Preheat oven to 350⁰. Melt chocolate in water. Separate eggs and
cover until room temperature. Beat egg whites on high speed
until stiff peaks form; set aside. Mix flour, baking soda and
salt; set aside. Beat butter and sugar in large bowl until light
and fluffy. Add egg yolks one at a time beating well after each.
Blend in melted chocolate and vanilla. Add flour mixture
alternately with buttermilk, beating well after each addition.
Add egg whites, stir gently until well blended. Pour into 3
9-inch pans. Bake 350⁰ for 30 minutes. Cool cakes for 15
minutes. Cool completely.
Coconut Pecan Frosting
4 egg yolks
1 can (12 oz) evaporated milk
1 ½ teaspoons vanilla
1 ½ cups granulated sugar
1 ½ sticks butter
2 2/3 cups coconut flakes
1 ½ cups chopped pecans
Beat egg yolks, milk and vanilla with wisk until well blended.
Add sugar and butter; cook on medium heat for 12 minutes or
until thickened and golden brown, stirring constantly. Remove
from heat. Add coconut and pecan; mix well. Cool.
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