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German Chocolate Cake

1 package (4 ounces) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 cup sugar
1 cup evaporated milk

Printed from tasteofhome.com Sep 6, 2008

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German Chocolate Cake cont.

1/2 cup butter
3 egg yolks, beaten
1-1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
ICING:
1/2 teaspoon shortening
1 square (1 ounce) semisweet chocolate

Line three greased 9-in. round baking pans with waxed paper. Grease
waxed paper and set aside. In small saucepan, melt chocolate with
water over low heat; cool. In a large mixing bowl, cream butter

Printed from tasteofhome.com Sep 6, 2008

German Chocolate Cake

and sugar until light and fluffy. Beat in 4 egg yolks, one at a time,
beating well after each addition. Blend in melted chocolate and
vanilla. Combine the flour, baking soda and salt; add to the creamed
mixture alternately with buttermilk, beating well after each
addition. In a small mixing bowl and with clean beaters, beat the 4
egg whites until stiff peaks form. Fold a fourth of the egg whites
into the creamed mixture; fold in remaining whites. Pour batter
into prepared pans. Bake at 350° for 30 minutes, or until
toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, heat the sugar, milk, butter and
egg yolks over medium-low heat until mixture is thickened and golden
brown, stirring constantly. Remove from the heat. Stir in the

Printed from tasteofhome.com Sep 6, 2008

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German Chocolate Cake cont.

coconut, pecans and vanilla extract. Cool until thick enough to
spread. Spread a third of the frosting over each cake layer and stack
the layers. Melt chocolate with shortening, stirring until smooth;
drizzle down sides of cake.

Yield: 12 servings.