bakers german chocolate bar
all purpose flour
egg whites, stiffly beaten
FOR THE FROSTING
2Mix sugar in 1/2 cup boiling water. Mix sugar and butter and beat until light and fluffy. Beat in the egg yolks.
3Beat in the melted chocolate and vanilla. Stir flour together with baking soda and salt.
4Alternate adding the buttermilk and flour to eggs, butter and sugar mixture ending with the buttermilk.
5Blend together well, but do not over beat this. It's best to use a wire whisk for this.
6In a separate bowl, beat the egg whites with an electric mixer until they are at the stiff peak stage.
7Gently fold the egg whites into the cake batter. Do not beat this, just fold to blend them in.
8Place wax paper in the bottom of 2-9 inch pans. With either shortening or butter, grease the sides of the pans and i even grease the wax paper a little.
9Evenly divide the batter between the pans. Place in preheated 350 oven and bake for 30-35 minutes.
10Remove from oven and allow them to cool completely before turning them out of the cake pans.
11This cake can stick if you don't follow the instructions. I use the wax paper and grease the sides of the cake pans well and also allowing the to cool completely.
12For the frosting combine sugar, butter, milk and egg yolks in a heavy saucepan.
13Cook over medium heat, stirring constantly. Bring to a boil and cook for another 3 minutes, turn heat down and continue to cook and stir until it thickens.
14This will take about a total of 12 minutes. Add vanilla, coconut and chopped pecans.
15Place a cake layer on a cake plate. Spread frosting on just the top of that layer and then place the second layer on top of that.
16Pour the rest of the frosting right in the center of the top layer and then spread over the top of the cake.
17You don't need to frost the sides of this cake, but if some of the frosting runs over and go down the sides it's ok. As a matter of fact it will and it's all good.
Originally Posted: Fri, Apr 12, 2013