4 ounces of German sweet chocolate
1/2 cup of boiling water
1 cup of butter
2 cups of sugar
4 egg yolks
4 egg whites, stiffly beaten
1 teaspoon of vanilla
2 1/2 cups flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of buttermilk
1/2 cup of boiling water
1 cup of butter
2 cups of sugar
4 egg yolks
4 egg whites, stiffly beaten
1 teaspoon of vanilla
2 1/2 cups flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of buttermilk
Melt the chocolate. Cream the butter and sugar until fluffy. Add the egg yolks,
vanilla, and the chocolate. Add dry ingredients alternately with buttermilk. Fold
in the egg whites.
Pour the batter into three 9-inch pans, lined with wax paper. Bake at 350
degrees for 30-35 minutes.
Frost the tops with Coconut Pecan Frosting, leaving the sides unfrosted.
vanilla, and the chocolate. Add dry ingredients alternately with buttermilk. Fold
in the egg whites.
Pour the batter into three 9-inch pans, lined with wax paper. Bake at 350
degrees for 30-35 minutes.
Frost the tops with Coconut Pecan Frosting, leaving the sides unfrosted.
Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans
Combine everything except the coconut and pecans in a saucepan. Cook
over medium heat, stirring constantly, about 12 minutes. When mixture
thickens, remove from heat. Stir in the coconut and pecans. Cool until
spreadable.
over medium heat, stirring constantly, about 12 minutes. When mixture
thickens, remove from heat. Stir in the coconut and pecans. Cool until
spreadable.
| The Bakery Chef presents ... German Chocolate Cake at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Cakes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
