Recipe #51: German Chocolate Cake

German Sweet Chocolate Cake
from A Taste of Georgia published by the Newnan Junior League

4 ounces of German chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
4 egg whites, stiffly beaten

Heat the oven at 350 degrees. Melt chocolate in boiling water; let cool. Cream butter and sugar, add egg yolks, vanilla extract, and chocolate, beating well after each addition. Add flour with soda sifted in, alternately with buttermilk. Fold in egg whites. Pour batter into 3 greased and floured 8 or 9-inch cake pans. Bake at 350 degrees for 30 to 40 minutes. When cool, frost with Coconut Pecan Icing.


Coconut Pecan Icing

1 cup evaporated milk
1 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 1/3 cups coconut
1 cup pecans, chopped

Cook milk, sugar, egg yolks, and vanilla extract until thickened. Add coconut and pecans. Cool, then beat until it is of spreading consistency. Makes 2 ½ cups, enough for a 3-layer cake.