German Chocolate Cake1 pkg. (4 oz.) Baker’s Sweet German Chocolate Bars
½ c. water
2 c. flour
1 tsp. baking soda
¼ tsp. salt
1 c. butter, softened
2 c. sugar
4 eggs, seperated
1 tsp. vanilla
1 c. buttermilk
Preheat oven to 350 degrees and line bottoms of 3 9-inch round pans with wax paper. Microwave chocolate and water in large bowl for 1 ½ - 2 minutes or until chocolate is almost melted. Stir until completely melted.
With electric mixer, beat egg whites until they form stiff peaks. Set aside.
Mix flour, soda, and salt together and set aside. Beat butter and sugar until fluffy. Add egg yolks one at a time, beating well each time. Stir in chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until smooth each time. Gently fold in stiff egg whites. Pour batter into pans. Bake for 30 minutes, or until done.
Remove cakes and run knife along sides. Cool 15 minutes then remove from pans and cool on wire racks. Prepare frosting and spread between layers and on top (not sides). Serves 12.
1 ½ c. (12 oz.) evaporated milk
1 ½ c. sugar
4 slightly beaten egg yolks
¾ c. butter
1 ½ tsp. vanilla
Combine ingredients in saucepan. Cook over medium heat, stirring constantly until mixture thickens and turns a golden brown (approx. 12 minutes). Remove from heat and stir in:
2 c. coconut
1 ½ c. chopped pecans
Beat until cool and spreadable.