Original German Chocolate Cake With Coconut Pecan ... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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ORIGINAL GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984. Ingredients:
4 ounces german sweet chocolate squares |
1/2 cup boiling water |
1 cup butter |
2 cups granulated sugar |
4 eggs separated |
1 teaspoon vanilla extract |
2 cups all purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
filling and topping |
14 ounce can sweetened condensed milk |
1/2 cup water |
3 egg yolks |
1 tablespoon vanilla extract |
1/2 cup unsalted butter |
1-1/3 cups pecans chopped |
10 whole pecans halves for garnish |
1-3/4 cup flaked coconut |
Directions:
1. Melt chocolate in water then cool.
2. Cream butter and sugar then beat in egg yolks.
3. Stir in vanilla and chocolate.
4. Mix flour, soda and salt then beat in flour mixture alternately with buttermilk.
5. Beat egg whites until stiff peaks form then fold into batter.
6. Pour batter into three cake pans lined on bottoms with waxed paper.
7. Bake at 350 for 30 minutes then cool 15 minutes and remove and totally cool on wire rack.
8. For filling cook milk, eggs and water over a double boiler until thickened.
9. Add vanilla and butter then whisk until it is melted and smooth.
10. Add the chopped pecans and coconut.
11. Spread between layers and over tops and sides of cake.
12. Garnish with pecan halves.
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