German Sweet Chocolate Cake

Ingredients

• 1 package (4 ounces) Baker’s German’s Sweet Chocolate
• 1/2 cup boiling water
• 1 cup butter or margarine
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/4 cups sifted all-purpose flour*
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten
• *Or use 2 1/2 cups sifted cake flour

Method

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350° for 30 to 35 minutes. Cool. Frost tops only.

In high altitude areas, use large eggs (do not separate); 2 3/4 cups flour and 1 teaspoon salt; 3/4 cup butter and 1 1/2 cups sugar (at 3000 to 5000 feet, 1 3/4 cups sugar); 375° oven.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups Baker’s Angel Flake Coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.