GERMAN CHOCOLATE CAKE



4 EGGS (separated)
Beat EGG WHITES stiff
set aside.
(Set aside Yolks)



FLOUR MIX:
Combine:
2 c ALL PURPOSE FLOUR
1 tsp. BAKING SODA
1/4 tsp. SALT

Set aside.



Mix Well after each Ingredient is Added

Cream Together:
1 c BUTTER (softened)
2 c SUGAR
until Fluffy

Add
EGG YOLKS

Add
4 oz. CHOCOLATE (melted)
1 tsp VANILLA

Slowly add:
FLOUR MIX
with
1 c BUTTERMILK

Gently stir in:
EGG WHITES.

Pour into 3:
9" greased/floured pans.

Bake at 350 F for 30 minutes.



Coconut Pecan Filling
In a SaucePan on Medium Heat:
Beat Together
4 Egg Yolks
12 oz. Can Evaporated Milk
1 1/2TSP Vanilla


Add:
1 1/2 c Sugar
Cook for 12 minutes
until Golden Brown
(stirring occasionally).

Remove from heat

Add:
2 2/3 c Flaked Coconut and
1 1/2 c Chopped Pecans.

Cool until cool enough
to Spread onto Cakes.



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