German Chocolate Cake Recipe

German Chocolate Cake

INGREDIENTS:

4 oz Baking chocolate;
1/2 c Water; boiling
1/2 c Butter;
1/2 c Granulated sugar substitute
3 tb Granulated fructose
4 Eggs yolks;
2 ts Vanilla extract;
1 ts Baking soda;
1/2 ts Salt;
1 c Buttermilk;
4 Egg whites; stiffly beaten


DIRECTIONS:
Melt chocolate in the boiling water. Cool.

Cream butter, sugar substitute and fructose until light and fluffy.

Add egg yolks, one at a time, beating well after each addition.

Blend in vanilla and chocolate water.

Sift together flour, baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth.

Fold in beaten egg whites.

Grease three 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans.

Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool.

Frost with German Chocolate Cake Icing** You may need to double the icing recipe to frost your 3 layer cake.

German Chocolate Cake Icing

1 c Sugar
3 Egg yolks; slightly beaten
1 ts Vanilla
1 c Evaporated milk
1/2 c Butter
1 1/3 c Coconut
1 c Chopped pecans

Combine sugar, milk, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat, add coconut and pecans. Cool and beat occasionally until spreading consistency.
Will frost & fill 8", 2-layer cake.