German Sweet Chocolate Cake
This recipe is from a Baker's German's Sweet Chocolate wrapper. The recipe is from the 1960s or 1970s. It's written exactly as it was on the wrapper. 1 pkg (4 oz Baker's German's Sweet Chocolate) 1/2 c. boiling water 1 c. butter or margarine 2 c. sugar 4 egg yolks 1 tsp. vanilla 2 1/2 c. sifted Swans Down Cake Flour 1 tsp. baking soda 1/2 tsp. salt 1 c. buttermilk 4 egg whites, stiffly beaten Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Shift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottoms with paper. Bake at 350ยบ for 30 to 40 minutes. Cool. Frost tops with frosting recipe below. Coconut Pecan Frosting Combine 1 c. evaporated milk, 1 c. sugar, 3 slightly beaten egg yoks, 1/2 c. butter or margarine, 1 tsp. vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add 1 1/3 c. Baker's Angel Flake Coconut and 1 c. chopped pecans. Cool until thick enough to spread; beat occationally. Makes 2 1/2 c.. You will probably have to substitute some of the ingredients that may no longer be available. Cake flour is not a necessity. You can use regular flour, but take out a couple of level tablespoons from the 2 1/2 c.. The paper in the bottom of the cake pans can be wax paper. Set your pans on wax paper and mark around the bottom. Cut out the paper; put a "dab" of shortening in the bottom of the pan to hold the paper and place wax paper in the pan. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
