German Chocolate Cake
(by Tamala Coleman)
4 oz. Baker's German Sweet Chocolate 1/2 c. boiling water 1 c. butter 2 c. sugar
4 egg yolks
1 t. vanilla extract 2 1/2 c. sifted cake flour or 2 1/4 c. sifted all-purpose flour
1/2 t. salt 1 t. baking soda 1 c. buttermilk 4 egg whites, stiffly beaten
Preheat oven to 350 F. Melt chocolate in boiling water, and allow to cool. In a mixer, cream butter and sugar until fluffy Add egg yolks one at a time, beating well after each addition. Add vanilla extract and melted chocolate. Sift flour with salt and baking soda.
Add flour mixture alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 9-inch round cake pans lined on the bottom with parchment paper and greased on the sides. Bake for 30 - 35 minutes.
Cool before frosting the tops of each layer and stacking the layers.
Coconut Pecan Frosting
1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter or margarine
1 t. vanilla extract
1 1/3 c. Baker's Angel Flake Coconut
1 c. chopped pecans
Combine evaporated milk, sugar, egg yolks, butter or margarine, and vanilla extract. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.
(Read A Chance to Rise, the story that accompanies this recipe.)