German Chocolate Cake

If you've been looking for an old-fashioned recipe for German Chocolate Cake, you've found it! Tedd picked this up from a good friend at the local cigar lounge, of all places. This is old school and delicious!

Ingredients

• 1 4 oz. package Baker’s German chocolate

• ½ cup boiling water

• 1 cup (2 sticks) butter

• 2 cups sugar

• 4 egg yolks, unbeaten

• 1 teaspoon vanilla

• ½ teaspoon salt

• 1 teaspoon baking soda

• 2½ cups sifted cake flour

• 1 cup buttermilk

• 4 egg whites

Directions

1. Melt chocolate in the boiling water. Cool.

2. Cream butter and sugar until light and fluffy.

3. Add egg yolks, one at a time, beating after each. Add chocolate and vanilla.

4. Sift together salt, baking soda, and flour. Add alternately with buttermilk to the chocolate mixture, beating well after each addition. Beat until batter is smooth.

5. Beat egg whites until stiff peaks form. Fold into batter.

6. Pour into three 8- or 9-inch layer pans, lined with paper on the bottom.

7. Bake in a 350°F oven for 30–40 minutes. Cool.

8. Frost tops only.

Coconut-Pecan Frosting

Ingredients

• 1 cup evaporated milk

• 1 cup sugar

• 3 egg yolks

• ¼ pound butter

• 1 teaspoon vanilla

• About 1⅓ cups Baker’s flaked coconut

• 1 cup chopped pecans

Directions

1. Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan.

2. Cook and stir over medium heat until the mixture thickens—about 12 minutes.

3. Add coconut and chopped pecans.

4. Beat until the frosting is cool and thick enough to spread.

Makes 2⅔ cups, or enough to cover the tops of three 9-inch cake layers.