German Chocolate Cake with German Chocolate Icing

Ingredients

• 1 package Baker’s German chocolate
• 1/2 cup boiling water
• 1 cup butter
• 2 cups sugar
• 4 egg yolks, unbeaten
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon soda
• 2 1/2 cups sifted Swans Down cake flour
• 1 cup buttermilk
• 4 egg whites

Steps

1. Melt chocolate in 1/2 cup boiling water; cool.
2. Cream butter and sugar until fluffy.
3. Add egg yolks; beat well. Add chocolate and vanilla.
4. Sift together salt, soda and flour; add alternately with buttermilk to chocolate mixture.
5. Beat egg whites until stiff and fold into batter.
6. Bake in layer pans at 350° for 35-40 minutes.

Notes

Card has “tesp” for teaspoon throughout.

Back says “BUTTER & MILK” for the buttermilk.

Rosie Lee had this recipe on more than one card; all of them are shown below.

Card heading stamped ‘CAKE’ (box category).

Front ends ‘Icing on back.’

Icing card has blue-ink edits: a ‘3’ written over/after the coconut amount and ‘1/2 cup’ added under a crossed-out word before ‘chopped pecans’.

Part of the card is cut off or missing: Front: “flour” runs off the right edge (only “flou” visible); last line “melt chocolate…” is at the very bottom edge but readable.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.