German Sweet Chocolate Cake
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In 1958 this all-time favorite cake appeared on Baker's Sweet Chocolate package. As the years have passed, its popularity has grown. Today it's still one of the most requested recipes of the General Foods' Kitchens.
INGREDIENTS
1 (4-ounce) package Baker's German Sweet Chocolate
1/2 cup boiling water
2-1/2 cups sifted Swans Down Cake Flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
Coconut-Pecan Filling and FrostingMelt chocolate in boiling water; cool. Sift flour with soda and salt. Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each addition. Blend in vanilla and melted chocolate. Add flour mixture, alternately with buttermilk, beating after each addition until smooth.
Beat egg whites until they form stiff peaks; fold into batter. Pour batter into three 9-inch layer pans which have been lined on bottoms with paper.
Bake at 350 degrees for 30 to 35 minutes, until cake springs back when lightly pressed in center. Cool cake in pans 15 minutes; then remove and cool on racks.
Spread Coconut-Pecan Filling and Frosting between layers and over top of cake.
NOTES - *Or use 2-1/4 cups sifted all-purpose flour.
This delicate cake will have a flat slightly sugary top crust which tends to crack.
COCONUT-PECAN FILLING AND FROSTING
1 cup evaporated milk or heavy cream
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 teaspoon vanilla
1-1/3 cups, about, Baker's Angel Flake or Premium Shred Coconut
1 cup chopped pecansCombine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until of spreading consistency, beating occasionally.
NOTE - For thinner frosting, use only 2 egg yolks.