German Chocolate Cake

 

Recipe for cake taken from cake platter purchased at thrift/antique store .  There is no manufacturer's mark on platter, hence no attribution.   I have edited recipe for clarity of instruction but no change in ingredients or process.  Link to print copy available on Google Docs.

Ingredients

1/2 cup boiling water 

1-4 oz bar of sweet cooking chocolate

1 cup butter softened

2 cups sugar

4 egg yolks

1 tsp. vanilla

2 1/2 cups cake flour

1 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk  (I "made" buttermilk by adding 1 tsp. lemon juice to regular milk and let set for 5-8 minutes.)

4 egg whites, stiffy beaten  

Directions

In a small bowl, pour boiling water over broken chocolate bar.  Stir until melted. Cool.

In large mixer bowl, cream butter and sugar until light and fluffy  (I used my Kitchenaid mixer.)

Add egg yolks (yolks only) one at a time.  Beat well after each addition.  Keep egg whites in separate bowl.  

On low speed, mix in melted chocolate and vanilla.  Scrape sides of bowl frequently.

Mix cake flour, soda and salt in separate bowl.  Alternating flour mix with buttermilk, add them to mixing bowl and blend well after each addition.  Again, scrape sides of bowl frequently.

Once basic batter is well blended and fluffy, beat egg whites in separate bowl until stiff peaks form.

Add beaten egg whites to batter and fold gently until all the whites have been incorporated into batter.

Divide batter into three 8 x 1 1/2" greased cake pans.  Line bottom of pan with waxed paper.  (Use bottom of pan as a template to trace shape of pan bottom on waxed paper.  Cut out and place in bottom of pan.)

(I had only two 9" cake pans but once the batter rose, they were full to almost overflowing.)

Bake in preheated 350 degree oven 30-35 minutes.  Cool completely and top with frosting.

Frosting recipe:

Ingredients:

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

2 tsp. vanilla

2 1/2 cups flaked coconut

1 cup chopped pecans

Directions:

Combine milk, sugar, egg yolks, butter and vanilla in medium saucepan.  

Cook over medium heat until thick, stirring constantly.

Once thick, add coconut and pecans. Blend until spreadable.  

(I added about 1/2 more coconut to make it a bit thicker.)

Spread half of the frosting on first layer, top only.  Remaining frosting on top of subsequent layers, top only.