German Chocolate Cake with Coconut Pecan Frosting
Ingrediants:
4 ounces German sweet chocolate
4 egg whites, stiffly beaten
4 egg yolks, unbeaten
2 cups sugar
½ cup boiling water
1 cup butter
2 ½ cups sifted cake flour
1 cup buttermilk
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
Directions:
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy, then add egg yolks, one at a
time, beating after each.
Melt chocolate in boiling water and cool, then add it and vanilla to the
creamed mixture, stirring well.
Sift flour, soda and salt, and add alternately with buttermilk to the mixture,
beating until smooth.
Fold in egg whites and pour into three 8-inch or 9-inch greased cake pans.
Bake for 30 minutes or more, until toothpick inserted in center comes out clean.
When cool,frost with coconut pecan frosting.
COCONUT PECAN FROSTING
1 cup evaporated milk
3 egg yolks
1 cup sugar
1 cup chopped pecans
1 teaspoon vanilla
½ cup butter or margarine
1 ½ cups flaked coconut
Mix together milk, egg yolks, sugar, butter and vanilla.
Cook, stirring constantly, until thickened, 10 to 12 minutes.
Add coconut and pecans and beat until thick enough to spread.
Makes 2 ½ cups
"The happiest people don't have the best of everything.
They just make the best of everything."
Live simply.
Love generously.
Care deeply.
Speak kindly.
Leave the rest to God.
-Sylvia
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