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Cakes & Pies German Chocolate Cake from 1958 Baker's Sweet Chocolate Package
From the Kitchen of Shutts

Category: Cakes & Pies
Servings: 12
Preparation Time: 2 hours

Recipe Ingredients
CAKE:
1 package 4 ounces) Baker's German Sweet Chocolate
1/2 cup boiling water
2 1/2 cups sifted Swan's Down Cake Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
COCONUT-PECAN FILLING AND FROSTING:
1 cup evaporated milk
1 cup sugar
3 egg yolks -- slightly beaten
1/2 cup butter or margarine
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut
1 cup pecans -- chopped





Recipe Directions
CAKE: Melt chocolate in boiling water; cool. Sift flour with soda and salt. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Blend in vanilla and melted chocolate. Add flour mixture, alternately with buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks; fold into batter. Pour batter into three 9-inch layer pans which have been lined on bottoms with paper. Bake at 350 degrees for 30 to 35 minutes, until cake springs back when lightly pressed in center. Cool cake in pans 15 minutes; then remove and cool on rack.

FROSTING: Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until spreading consistency is reached, beating occasionally. This is enough to frost the top and between layers not necessarily the sides.

NOTE: This delicate cake will have a flat slightly sugary top crust which tends to crack. Hide cracks with frosting.

This is a time consuming recipe, but if you have a German Chocolate Cake lover, it's the best!


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