My grandma made the best German Chocolate Cake. It was always may one of my favorite. No birthday or family gathering would be complete without it.

German Chocolate Cake
  • 1 Pkg German’s Sweet Chocolate
  • ½ C boiling water
  • 1 C butter
  • 2 C sugar
  • 4 egg yolks, unbeaten
  • 1 tsp vanilla
  • 2 ½ C cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 C buttermilk
  • 4 egg whites, stiffly beaten
  1. Melt chocolate in ½ C of boiling water. Cool.
  2. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and melted chocolate and melt mix until blended.
  3. Sift flour with soda and salt.
  4. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites.
  5. Pour batter into three 8 or 9 inch round pans lined on bottom with paper. Bake at 340 degrees for 35-40 minutes for 8 inch layers or 30-35 minutes for 9 inch layers or until cake springs back with lightly pressed.
  6. This is a delicate cake and will have a flat contour and a slightly sugary top crust which tends to crack.
  7. Frost top and between layers with coconut-pecan filling and frosting.
Coconut-Pecan Filling
  • 1 C evaporated milk
  • 1 C sugar
  • 3 egg yolks, slightly beaten
  • ½ C butter
  • 1 tsp vanilla
  • 1 1/12 C coconut
  • 1 C chopped pecans
  1. Combine milk, sugar, egg yolks, butter or margarine and vanilla in a sauce pan. Cover over medium heat, stirring constantly until mixture thickens, about 12 minutes.
  2. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes 2 ½ cups or enough to cover tops of three 8 or 9 inch layers.

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