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German Sweet Chocolate Cake


1 package (4 oz.) German sweet chocolate
2 and 1/4 cups sifted all purpose flour *
1/4 cup boiling water
1 teaspoon baking soda
2 cups sugar
1 cup buttermilk
4 egg yolks
4 egg whites stiffly beaten
1 teaspoon vanilla
* or use 2 and 1/2 cups sifted cake flour


Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with baking soda and salt, add alternately with buttermilk to chocolate mixture, beating with each addition until smooth. Fold in beaten whites. Pour into three 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 35 minutes. Cool. Frost tops only.

Coconut Pecan Frosting:
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine and l teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 and 1/3 cups angel flake coconut and 1 cup chopped pecans. Cool until thick enough to spread. Beating occasionally. Makes 2 and 1/2 cups.