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WOOLWORTH'S GERMAN SWEET CHOCOLATE CAKE




Source of Recipe


Remembering Woolworth's


List of Ingredients





4 ounces 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

frosting


1 (12-ounce) can evaporated milk
1 1/2 cups of 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)

Recipe







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).


Woolworth's Coconut Pecan Frosting



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.

( also thinly frosts the cake's sides.)