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German Sweet Chocolate Cake #3

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  • 4 oz Baker's sweet German chocolate
  • 1/2 c Boiling water
  • 1 c Butter or margarine
  • 2 c Sugar
  • 4 Eggs; separated
  • 1 ts Vanilla
  • 2 1/4 c Flour
  • 1 ts Baking soda
  • 1/2 ts Salt
  • 1 c Buttermilk [I used skim milk soured with 1 t. white vinegar]
  • 1 c Evaporated milk
  • 1 c Sugar
  • 2 Egg yolks; slightly beaten
  • 1/2 c Butter or marg.
  • 1 ts Vanilla
  • 1 1/3 c Coconut (shredded)
  • 1 c Chopped pecans


From: (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:20 +0200
Source: _The Fannie Farmer Cookbook_, by Marion Cunningham
Preheat oven to 350F. Butter and flour 3 9" round cake pans. Line the bottoms of the pans w/ buttered parchment or waxed paper, or foil (shiny side up). Melt chocolate in boiling water (I did this in the microwave). Let cool. In a mixing bowl, cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each addition. Blend in vanilla and chocolate. Mix flour with soda and salt, then add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. In a separate bowl beat egg whites until they form soft peaks. Fold them into batter. Pour batter into the three pans. Bake for 30-35 minutes or until a tester comes out clean. Cool in the pans for 5 minutes then turn out onto a rack to cool. When cool carefully peel off paper.
Coconut-Pecan Frosting: In a saucepan, mix the evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Stir in the coconut and pecans. Cool until thick enough to spread, beating occasionally.
Frost only the tops of the layers with this frosting. Put on enough so that a little squishes out the sides. I decorated the top with whole pecan halves.
From archives. Downloaded from Glen's MM Recipe Archive,