Cookies, Candy & Desserts |
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German Chocolate Cake - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
CAKE
PREPARATION
Cake: Dissolve chocolate in boiling water and set aside to cool. Cream shortening and sugars. Add 3 egg yolks, dissolve soda in buttermilk, add chocolate, milk, and flour alternately, beat egg whites until stiff and fold batter into egg whites. Bake in 3 layers 30 minutes at 350 degrees.
Filling: Combine evaporated milk, sugar, egg yolks, margarine and vanilla in a saucepan. Cooked over medium heat 12 minutes, stirring constantly until mixture thickens. Add coconut and pecans. Beat until cool and of spreading consistency. Use to frost cooled cakes.
CAKE
- 2 cups sugar
- 2 sticks margarine
- 4 egg yolks
- 6 egg whites
- 2 ¾ cups flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 German chocolate square
- ½ cup boiling water
- ½ teaspoon salt
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ pound margarine
- 1 teaspoon vanilla
- 1 can tender thin flaked coconut
PREPARATION
Cake: Dissolve chocolate in boiling water and set aside to cool. Cream shortening and sugars. Add 3 egg yolks, dissolve soda in buttermilk, add chocolate, milk, and flour alternately, beat egg whites until stiff and fold batter into egg whites. Bake in 3 layers 30 minutes at 350 degrees.
Filling: Combine evaporated milk, sugar, egg yolks, margarine and vanilla in a saucepan. Cooked over medium heat 12 minutes, stirring constantly until mixture thickens. Add coconut and pecans. Beat until cool and of spreading consistency. Use to frost cooled cakes.