German Chocolate Cake

(from the kitchen of Evelyn McGhee)

1 4-oz. bar German Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 tsp. vanilla
2-1/2 cups sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate/water mixture. Sift together dry ingredients and add alternately with buttermilk to chocolate mixture, beating until smooth after each addition. Fold in beaten egg whites. Pour into three layer pans, lined on the bottom with brown paper. Bake at 350 degrees F. for 30 to 40 minutes.

Cool and frost with:

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 tsp. vanilla
1-1/3 cups shredded coconut
1 cup coarsely-chopped walnuts
walnut halves for garnish

Combine first five ingredients in a saucepan. Cook, stirring constantly, over medium heat until thickened--about 12 minutes. Add coconut and nuts. Cool until thick enough to spread; beat occasionally. Spread on tops of layers only. Garnish with walnut halves.

 

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