1 pkg. German's Chocolate 2 1/2 c. sifted cake flour
1/2 c. boiling water 1 tsp. baking soda
4 eggs, separated 1/2 tsp. salt
1 c. butter or margarine 1 c. buttermilk
2 c. sugar
1 tsp. vanilla
(1) Preheat oven to 350 deg.
(2) Melt chocolate in boiling water by pouring water over broken up chocolate in cup or small dish. Cool this while cutting liners for three 9" round layer cake pans. (Do not grease sides of pans - just put parchment paper liners in bottom.)
(3) Beat egg whites until stiff. Set aside.
(4) In large mixing bowl cream butter and sugar and egg yolks until fluffy. Add melted chocolate and vanilla. Mix well.
(5) Sift together flour, salt, baking soda. Add alternately with buttermilk. Beat until smooth.
(6) Fold in egg whites. Bake in three layers at 350 deg. for 30-40 minutes. Cool. Frost tops only with Coconut Pecan Frosting (below). Then frost sides of cake with chocolate butter icing (see below).
1 cup canned milk 1-1/3 c. Sweetened Shredded Coconut
1 c. sugar 1 c. chopped pecans
3 egg yolks
1/2 c. butter or margarine
1 tsp. vanilla
Cook ingredients in first column until thick, stirring constantly over medium heat - about 12 minutes. Add coconut and pecans. Beat with spoon until thick enough to spread. Frosts tops of 3 cake layers.
Double Single Batch
1/2 1/4 c. cocoa (4 tbsp.)
1 1/2 lb. powdered sugar (1/2 box) sifted
1 1/2 stick (1/4 c.) butter or margarine
1 egg 1 egg yolk
1 1/2 tsp, vanilla
milk milk (about 2 tbsp.)
pinch pinch salt
Beat all together with mixer until creamy and smooth. May need more, or less, milk. Use enough milk to make frosting thick enough to spread easily. Too thin would run off cake. Frost sides of cake.
Use the double recipe to frost a two-layer cake or 24 cupcakes.