German Chocolate Cake

This delicious cake is surprisingly not German. It is an American cake made with a special chocolate created and named after Samuel German.

Line three greased 9 inch round baking pans with waxed paper. Grease the waxed paper and set aside.

4 ounces of German sweet chocolate, chopped or(4 Tablespoons of cocoa, 8 teaspoons shortening and 14 teaspoons sugar)
1/2 cup of water
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups of flour minus 5 Tablespoons
1/2 teaspoon salt
1 cup of buttermilk or 1 Tbsp. White vinegar or lemon juice plus enough milk to make 1 cup

In a small saucepan add chocolate and water. Once it is melted set aside.

After creaming butter and sugar, add in the 4 egg yolks, one at a time. Blend in the melted chocolate and vanilla. In another bowl combine flour, baking soda, and salt, mix. Alternate adding the flour mixture and buttermilk into the butter mixture.

After beating the egg whites until stiff, add them into the batter, putting in a quarter of it at a time.

After putting batter into prepared pans, bake at 350 F for 24 to 28 minutes or until a toothpick inserted into the middle of the cake, comes out clean. Let the cakes cool for ten minutes before removing and putting on cooling racks.

Set out:
1 1/2 cups sugar
1 1/2 cups evaporated milk
3/4 cup of butter
5 large egg yolks, beaten
2 cups sweetened shredded coconut
1 1/2 cups chopped pecans
1 1/2 teaspoons vanilla extract
Heat sugar, milk, butter, and egg yolks, over medium low heat. Cook until thickened and golden brown. Add coconut, pecans, and vanilla. Cool until thick enough to spread.

In the microwave melt 2 ounces of semisweet chocolate (I used dark chocolate so it wouldn’t be quite as sweet) and1 teaspoon of shortening.

Spread a third of the filling on each layer of the cake. Stack the layers on top of each other. Drizzle the melted chocolate over the top.