German Chocolate Cake and Icing

German Chocolate Cake

1 pkg (4 oz) German Sweet Chocolate
1/2 cup boiling water
2&1/4 cups flour
1 tsp soda
1/2 tsp salt
1cup butter or shortening
2 cups sugar
4 egg yolks, unbeaten
1 tsp vanilla
1 cup buttermilk
4 egg whites, stiffly beaten


Melt chocolate in boiling water and cool. Sift flour with soda and salt. Set aside. Beat egg whites until stiff and set aside.
Cream butter and sugar until light and fluffy. Add egg yolks one at a time. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk. Fold in egg whites, half at a time. Pour into two greased and floured wax paper lined 8 inch round cake pans or a 9 x 13 oblong pan.
Bake at 350 F for approximately 30 – 40 minutes.

As made by Ethel

Coconut Pecan Frosting

1&2/3 cups cream (or one large can of evaporated milk)
1&1/2 cups sugar
3 egg yolks
1/2 cup butter or margarine (1 stick)
1 tsp vanilla
1 cup flaked coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks, and butter. Cook over medium heat 12 to 15 minutes, stirring constantly until the mixture thickens. Remove from heat and stir in coconut, pecans, and vanilla. Continue beating until cool and of spreading consistency.

NOTE: If using a cake mix instead of the above cake recipe, use the three egg whites from the frosting plus 1 egg when following the directions on the box.

As made by Ethel