German chocolate cake recipeThis German Chocolate Cake recipe won the contest with Dayton Power and Light Company in 1969 / 1970. This is the first recipe listed in Frances & Kelly Moore's Ebook called Chocolate Dessert Recipes : My Most Favorite Chocolate Cakes Recipes. If you love this cake, you can get the remaining 28 recipes for a low price of $10.95. Take a look at www.painlesscooking.com. 
GERMAN CHOCOLATE CAKE 6 Ounces sweet German chocolate ¾ Cup water 1 ½ Cups soft butter 3 Cups sugar 8 Egg yolks 1 ½ Teaspoons vanilla 3 1/3 Cups flour 1 ½ Teaspoons soda ½ Teaspoon salt 1 ½ Cups buttermilk 8 Egg whites Instructions Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans (round or square). Heat chocolate and water on medium heat and stir until chocolate melts; set aside to cool. Sift flour and then measure; resift flour again with soda and salt. Whip egg whites until stiff and set aside. Cream butter and sugar adding egg yolks, vanilla and cooled chocolate; beat until light and fluffy. Reduce mixer speed and add the flour mixture alternately with the butter-milk and beat until smooth. Remove bowl from mixer and fold in the beaten egg whites. (I leave whites still showing in batter a little) Divide batter equally into the three prepared pans. Bake for 35 minutes or until pick comes out clean. Cool for about 35 minutes and remove from pans. When cold frost with frosting. GERMAN CHOCOLATE CAKE FROSTING or ICING
2 Cups evaporated milk Instructions Combine first five ingredients in a heavy saucepan. Slow bring to a boil over medium heat and boil for 5 minutes stirring constantly. Add coconut and pecans and stir well. Remove from heat and set to lukewarm. Frost between layers, top and sides. Return home from German chocolate cake recipe |
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