Dessert - Cake and Icing

German Chocolate Cake
Recipe By : Baker's Chocolate
Serving Size: 12

German Chocolate Cake

• 1 4 oz pkg Baker's German Sweet Chocolate
• 1/2 cup water - boiling
• 1 cup butter or margarine (2 sticks)
• 2 cups sugar
• 4 large eggs - separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

Preheat oven to 350 degrees F.

Grease and flour (3) 9" layer pans (or line bottoms with wax paper).

Melt chocolate in boiling water; cool. Cream butter and sugar in a large bowl. Beat in egg yolks; stir in vanilla and chocolate. Set aside. Mix flour, baking soda and salt in a medium bowl. Beat flour mixture, alternately with buttermilk, into the creamed sugar mixture. In another bowl, beat eggs whites with electric mixer until stiff peaks form; fold egg whites into cake batter.

Pour batter into pans and bake for 30 minutes, or until cake springs back when lightly pressed in center. Cool 15 minutes, then remove from pans and cool completely on wire rack.

Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks - slightly beaten
• 1/2 cup butter or margarine
• 1 teaspoon vanilla extract
• 1 1/3 cups Baker's Angel Flake Coconut
• 1 cup pecans - chopped

Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut and pecans. Cool until thick enough to spread. Spread frosting between layers and over the top of the cake.

Makes 2-1/2 cups or frosting.