On Sun, 20 Jan 2008 12:43:02 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> "jmcquown" > wrote:
>
>> 4 oz. German sweet chocolate squares
>
>Rob loves a German's Sweet Chocolate cake with the coconut-pecan icing.
>German's, not German ‹ the chocolate named for Samuel German. I've
>wondered if just subbing 2/3 cup milk chocolate chips would render a
>tasty cake.

I have the following recipe for Baker's Chocolate Cake - same thing?

@@@@@ Now You're Cooking! Export Format

German's Chocolate Cake

desserts

the Cake
1 pkg. baker's german’s sweet chocolate (4; oz.)
1/2 cup water, boiling
1 cup butter or margarine
2 cup sugar
4 eggs, separated
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
coconut-pecan frosting
The Filling and Topping
1-14 oz. can of condensed milk such as eagle; brand
1/2 cup water
3 egg yolks
1 t vanilla
1/2 c butter (1 stick)
1 1/3 c pecans; chopped - reserve 10, for garnish
1 3/4 c angel flake coconut
Chocolate Frosting (optional)
1/2 cup Butter; softened
9 squares Baker's German's chocolate; melted and cooled
1 1/2 cups powdered sugar
1 tsp vanilla
1 1/2 tbs milk

Preheat oven to 350°F. Melt chocolate in water and cool. Cream butter
and Sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix
flour, soda and salt. beat in flour mixture, alternately with
buttermilk. Beat egg whites until stiff peaks form; fold into batter.
Pour batter into three 9-inch layer pans, lined on bottoms with waxed
paper or parchment.

Bake at 350°F for 30 minutes or until cake springs back when lightly
pressed in center Cool 15 minutes; remove and cool on rack.

Cook the milk eggs and water over a double boiler until thickened.
Cook it over direct heat if you use complete concentration. Then add
the vanilla and butter and whisk in until it is melted and smooth.
Add the chopped pecans and coconut.

Mix butter and chocolate in mixing bowl. Stir in powdered sugar.
Beat vanilla and milk until smooth and of spreading consistency.

Assembly: Divide the filling evenly between the 3 cakes putting the
1st layer down, Then spread the filling evenly. Repeat with the other
layer. Frost the side of the cake only.

For garnish, place pecan halves around the top edge. A maraschino
cherry half can be placed next to the pecan half.

Contributor: Robert Shea

Preparation Time: 30min


** Exported from Now You're Cooking! v5.83 **

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines


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