German’s Sweet Chocolate Cake

Ingredients

Cake

• 1 package (4 oz) Baker’s German’s sweet chocolate
• 1/2 cup water
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk

Coconut-Pecan Filling and Frosting

• 1 can (12 oz) evaporated milk
• 1 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) butter or margarine
• 4 egg yolks, slightly beaten
• 1 1/2 teaspoons vanilla
• 1 package (7 oz) Baker’s Angel Flake coconut (about 2 2/3 cups)
• 1 1/2 cups chopped pecans

Steps

1. Line the bottoms of three 9-inch round cake pans with wax paper and grease the sides.
2. Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes, stirring each minute, until the chocolate is completely melted.
3. Mix the flour, baking soda and salt and set aside.
4. Beat the butter and sugar with an electric mixer until light and fluffy. Add the egg yolks one at a time, beating well after each. Stir in the chocolate and vanilla.
5. Add the flour mixture alternately with the buttermilk, beating until well blended.
6. In another bowl, beat the egg whites on high until stiff peaks form. Gently fold them into the batter and divide evenly among the pans.
7. Bake at 350°F for 30 minutes, or until a toothpick in the center comes out clean. Run a spatula around the edges, cool 15 minutes, then remove from the pans, peel off the wax paper, and cool completely on racks.
8. For the frosting: cook the evaporated milk, sugar, butter, egg yolks and vanilla in a large saucepan over medium heat about 12 minutes, stirring constantly, until thickened and golden brown.
9. Remove from the heat, stir in the coconut and pecans, and cool to spreading consistency.
10. Spread the filling between the layers and over the top of the cake.

Notes

From a Baker’s German’s Sweet Chocolate recipe card, with the Coconut-Pecan Filling and Frosting on the back. The frosting makes about 4 1/2 cups — enough for a 3-layer cake, two 13×9 cakes, or 24 cupcakes.

Photo: stock photo found online.

Another copy of this recipe turned up later in Rosie Lee’s box; it’s shown with the cards below.

Rosie Lee’s original recipe cards

Tap the card to see it full size.