German Chocolate Cake ½ cup boiling water 1 cup butter 2 cups sugar 4 egg yolks 1 tsp. vanilla 2 ¼ cups sifted flour or 2 ½ cups sifted cake flour 1 tsp. baking soda ½ tsp. salt 1 cup buttermilk 4 egg whites, stiffly beaten 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 egg whites. Pour into three 9-inch layer pans, lined on bottom with parchment paper. Bake at 350° for 30-35 minutes. Cool. Frost tops only. Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter and 1 tsp. vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add: 1 1/3 cups coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 ½ cups. |