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GERMAN SWEET CHOCOLATE CAKE | |
1 (4 oz.) pkg. Baker's German semisweet or unsweetened chocolate 1/2 cup boiling water 1 cup butter 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 or sour cream 4 egg whites, stiffly beaten Preheat oven to 350°F. Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate. Sift flour with baking soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites. Pour into 3 prepared cake pans. Bake in preheated oven for 35-40 minutes or until a wooden pick inserted in center comes out clean. FROSTING: 3 egg yolks 1 cup evaporated milk 1 cup sugar 1 tbsp. butter 1 1/2 cups flaked coconut 1 cup chopped pecans 1 tsp. vanilla Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides. |
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