Recipe for German Chocolate Cake


1 pkg (4 oz) sweet baking chocolate
1/4 cup water
1 cup shortening
2 cup sugar
4 eggs; separated
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour; sifted
1/2 teaspoon salt
1 1/3 cup whipping cream
1 1/3 cup sugar
4 egg yolks; beaten
2/3 cup butter or margarine
2 teaspoon vanilla extract
1 1/3 cup coconut flakes
1 1/3 cup pecans; chopped
2 oz sweet baking chocolate; grated


CAKE: Combine chocolate and water and cook over medium heat until chocolate melts, stirring frequently. Cool. Cream shortening with an electric mixer; gradually beat in sugar. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture, and beat until well blended. Preheat oven to 350F. Combine buttermilk, baking soda, and vanilla in a small bowl, mixing well. Combine flour and salt. Add flour mixture to the chocolate batter alternately with buttermilk mixture, beginning and ending with dry ingredients. Beat egg whites untill stiff peaks form; fold into batter. Pour into 2 greased and floured 9-inch round cake pans. Bake for 25 to 30 mins, or until a wooden pick inserted in center comes out clean. Let stand in pans 10 mins; remove from pans, and cool completely on wire racks. Spread coconut pecan frosting between layers and on top and sides of cake. YIELD: one 2-layer cake

FROSTING: Combine first 4 ingredients in a large heavy saucepan; cook over low heat, stirring constantly, until butter and sugar melt. Bring to a boil over medium heat and cook for 12 mins, stirring constantly. Remove from heat; add vanilla, coconut, and pecans. Let stand until cool and of spreading consistency, stirring frequently. Stir in 3/4 of chocolate when cool. Spread between cake layers and on top and sides of cake. Sprinkle remaining grated chocolate on top. YIELD: enough frosting and filling for one 2-layer cake.

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