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December 1998 Issue
Dessert Menu
by Royce Smith
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German Chocolate Cake

  • 4 oz German sweet chocolate
  • 1/2 cup boiling water
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks
  • 4 egg whites, stiffly beaten
  • 1 tsp vanilla
  • 2 1/2 cups plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk. Fold in egg whites. Pour into three 9" pans, lined on bottom with wax paper. Bake at 350 degrees for 30 - 35 minutes. Frost tops with Coconut pecan frosting, leaving sides unfrosted.

Coconut Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 1/3 cup coconut
  • 1 cup chopped pecans
Combine all ingredients except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable.
  • Yields: 8 servings
  • Preparation time: 1 hour, 30 minutes
 
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