GERMAN CHOCOLATE CAKE

 

GERMAN CHOCOLATE CAKE

 Ingredients:

1/2 cup boiling water

4 ounces sweet cooking German chocolate

2 cups sugar

1 cup butter, softened

4 egg yolks

1 teaspoon vanilla

2 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Coconut Pecan Frosting

1 cup sugar ( 1 1/2 cups)

1/2 cup butter ( 3/4 cups)

1 cup evaporated milk ( 12 oz. can)

1 teaspoon vanilla ( 1 1/2 tsp)

3 egg yolks ( 4 egg yolks)

1 1/3 cups flaked coconut ( 2 cups)

1 cup chopped pecans ( 1 1/2 cups)

Derictions:

Heat broiler to 350 degrees F.
Oil 2 9-inch square skillet or 3 8-inch round container.
Pour bubbling water on chocolate, mixing until chocolate is liquefied; cool.
Blend sugar and margarine in enormous blending bowl until light and cushy.
Beat in eggs yolk, each in turn.
Beat in chocolate and vanilla on low speed.
Blend in flour, baking pop and salt on the other hand with buttermilk, beating after every expansion until player is smooth. Overlap in egg whites.
Split player between skillet.
Heat square skillet 40-45 minutes or round dish 35-40 minutes.
Check for doneness with toothpick in focus.
Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, margarine, milk, vanilla and egg yolks in pan. Cook over medium hotness, blending periodically, until thick, around 12 minutes. Take off heat. Mix in coconut and walnuts. Beat until spreading consistency.
Permit to cool and thicken prior to what tops off an already good thing.

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