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German Sweet Chocolate Cake




  • 4 ounces German chocolate
  • 1/2 cup boiling water
  • 1 cup butter or margarine
  • 2 cups granulated sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten

Coconut Pecan Icing

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/3 cups coconut
  • 1 cup pecans, chopped


  1. Cake: Melt chocolate in boiling water; let cool.
  2. Cream butter and sugar; add egg yolks, vanilla extract and chocolate, beating well after each addition.
  3. Add flour with baking soda sifted in, alternately with buttermilk.
  4. Fold in egg whites. Pour batter into 3 greased and floured 8- or 9-inch cake pans.
  5. Bake at 350 degrees F for 30 to 40 minutes.
  6. When cool, frost with Coconut Pecan Icing.
  7. Coconut Pecan Icing: Cook milk, sugar, egg yolks and vanilla extract until thickened.
  8. Add coconut and pecans.
  9. Cool, then beat until it is of spreading consistency.


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