German Sweet Chocolate Cake

German Sweet Chocolate Cake
1 pk Baker's German Sweet Chol
1/2 c Boiling water
2 c Sugar
2 c Unsifted all-pur flour
1 t Baking soda
1 c Buttermilk
1 c Butter
1 t Vanilla
1/2 ts Salt
4 Egg whites
Melt chocolate in boiling water. Cool. Cream butter
and sugar until fluffy. Add yolks 1 at a time,
beating well after each. Blend in vanilla and
chocolate. Sift flour with soda and salt;add
alternately with buttermilk to chocolate mixture,
beating after each addition until smooth. Fold in
beaten whites. Pour into three 9-inch layer pans,
lined on bottoms with paper. Bake at 350 for 30 to 35
minutes. Cool. Frost tops only. For COCONUT-PECAN
FROSTING. Combine 1 cup evaporated milk, 1 cup sugar,
3 slightly beaten egg yolks, 1/2 cup butter and 1
teaspoon vanilla. Cook and stir over medium heat
until thickened, about 12 minutes. Add 1 1/3 cups
ANGEL FLAKE coconut and 1 cup chopped pecans. Cool
until thick enough to spread, beating occasionally.
Makes 2 1/2 cups.
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes