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German Chocolate Cake for Easter Sunday

traditional German recipes

German Chocolate Cake

1/2 c. boiling water
4 oz. sweet cooking German chocolate
2 c. sugar
1 c. butter, softened
4 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Line bottom of pans with wax paper.

Pour boiling water on chocolate, stirring until chocolateis melted; cool. Mix sugar & butter in large mixing bowl until light & fluffy. Beat in eggs yolk, one at a time. Beat in chocolate & vanillaon low speed.

Mix in flour, baking soda & salt alternately with buttermilk,beating after each addition until batter is smooth. Fold in eggwhites. Divide batter among pans.

Bake square pans 40-45 minutes or round pans 35-40 minutes.Check for doneness with toothpick in center. Cool & top with Coconut Pecan Frosting.

Coconut Pecan Frosting

1 c. sugar
1/2 c. margarine or butter
1 c. evaporated milk
1 tsp. vanilla
3 egg yolks
1 1/3 c. flaked coconut
1 c. chopped pecans

Mix sugar, butter, milk, vanilla & egg yolks in saucepan.Cook over med. heat, stirring occasionally, until thick, about 12 minutes.

Stir in coconut & pecans. Beat until spreading consistency.

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