Woolworth’S German Sweet Chocolate Cake - cooking recipe

Ingredients

4 ounces of baker's German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated (save the whites)
2 teaspoons butter (for greasing pans and parchment)
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
woolworths coconut pecan frosting
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
5 egg yolks, slightly beaten
3/4 cup butter
1 1/2 teaspoons vanilla
2 cups angel flake coconut
1 1/2 cups chopped pecans (or walnuts)

Preparation

Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
(or 2 larger cake pans).
Line bottom of pans with buttered parchment paper or foil.
Melt chocolate in boiling water. Stir and cool.
Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
Blend in vanilla and chocolate.
Mix flour with soda and salt. Add alternately with buttermilk to chocolate
mixture, beating after each addition until smooth.
Beat egg whites until soft peaks form. Gently fold beaten egg whites into
the chocolate batter mixture.
Divide batter between prepared pans.
Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
with Coconut Pecan Frosting (recipe below).
Frosting directions:
Combine milk, sugar, yolks, butter and vanilla in saucepan.
Cook and stir over medium heat until it thickens, about 12 minutes.
Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
it's thick enough to spread, beating occasionally.
Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
It will run off, so make sure it's cool.