Mom’s German Chocolate Cake
for the cake:
4 oz. Baker’s German’s Sweet Chocolate
1/2 c. water
4 eggs, separated
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened
2 c. sugar
1 tsp. vanilla
1 c. buttermilk
1/2 c. water
4 eggs, separated
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened
2 c. sugar
1 tsp. vanilla
1 c. buttermilk
for the coconut-pecan frosting:
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 c. sugar
3/4 c. butter or margarine
1 7-oz. pkg. flake coconut
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 c. sugar
3/4 c. butter or margarine
1 7-oz. pkg. flake coconut
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