German Sweet Chocolate Cake 1 package (4 ounces) German sweet chocolate, chopped 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 1-1/3 cups evaporated milk, divided Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ German Sweet Chocolate Cake cont. 3 egg yolks, beaten 1/2 cup butter, cubed 1-1/3 cups flaked coconut 1 cup chopped pecans 1 teaspoon vanilla extract Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

German Sweet Chocolate Cake baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove and discard waxed paper. For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to a rapid boil over medium heat. Boil for 6-8 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally. Gradually whisk in yolks. Cook and stir over medium-low heat for 12-18 minutes or until frosting is Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ German Sweet Chocolate Cake cont. slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut, pecans and vanilla. Cool to room temperature. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Refrigerate leftovers. Yield: 16 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008