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| Recipe Archives |
| Submitted by: Toni Schweitzer December 2002 Ingredients: 1 package ( 4 oz.) BAKER'S GERMAN'S Sweet Chocolate � cup water 2 cups all-purpose flour 1 teaspoon baking soda � teaspoon salt 1 cup (2 sticks) margarine or butter, softened 2 cups sugar 1 teaspoon vanilla 1 cup buttermilk 4- egg yolks 4- egg whites Coconut-Pecan Frosting (recipe follows) HEAT oven to 350�F. Line bottoms of (3) 9 inch layer pans with waxed paper. MICROWAVE chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. MIX: flour with baking soda and salt; set aside. Beat margarine and sugar until light and fluffy. Add egg yolks, one at a time, beat well after each addition. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. BEAT egg whites until they form stiff peaks. Gently stir into batter. Pour batter into prepared pans. BAKE for 30 minutes or until cake springs back when lightly touched. REMOVE from oven; immediately run spatula between cake and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off waxed paper. Cool on wire racks. SPREAD Coconut-Pecan Frosting between layers and over top of cake. Makes 12 servings. Coconut-Pecan Frosting: combine 1 � cups (12 oz. can) evaporated milk, 1 � cups sugar, 4 slightly beaten egg yolks, � cup (1 � sticks) margarine or butter and 1 � teaspoons vanilla in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes. Remove from heat. Stir in 2 cups BAKER'S ANGEL FLAKE Coconut and 1 � cups chopped pecans. Beat until cool and of spreading consistency. Makes about 4 � cups. |
| German Sweet Chocolate Cake |