German Chocolate Cake
Karen Sandel
Participate in the 2010 Logan County Fair Cake Classic

4 oz. German Sweet Baker’s chocolate
½ c. boiling water
2 c. flour
1 tsp. baking soda
¼ tsp. salt
1 c. butter
2 c. granulated sugar
4 egg yolks
1 tsp vanilla
1 c. buttermilk
4 egg whites stiffly beaten

Preheat oven to 350⁰. Grease and flour 3 round 9-inch cake pans and set aside. Microwave chocolate and ½ c. water for 1 ½ - 2 mintues on high. Stir after 1 minute. Mix together flour, baking soda, and salt. Set aside. In a large bowl cream butter and sugar until light and fluffy. Add egg yolks one at a time beating after each addition. Blend in chocolate and vanilla. Add in flour mixture alternating with the buttermilk, beating well after each addition. Beat 4 egg whites until stiff peaks; fold in egg whites gently by hand. Divide batter evenly. Bake 25-30 minutes.

Coconut Pecan Frosting
4 egg yolks
1 c. Minot evaporated milk
1 tsp. vanilla
1 ½ c. granulated sugar

¾ c. butter
7 oz. coconut flakes
1 ½ c chopped pecans.

Beat egg yolks, evaporated milk, and vanilla in large saucepan, until well blended. Add sugar and butter. Cook on medium heat for 12 minutes. REMOVE from heat and add coconut and pecans.