Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


German Chocolate Cake


1/2 cup boiling water
1 (4oz.) bar sweet cooking chocolate
1 cup Butter
2 cup Sugar
4 Eggs;separated
1 tsp Vanilla
2 1/2 cup Cake flour
1 tsp Baking soda
1/2 tsp salt
1 cup Buttermilk

COCONUT-PECAN FROSTING
1 cup Evaporated milk
1 cup Sugar
3 Egg yolks
1/2 cup Butter
1 tsp Vanilla
1 1/3 cup Flaked coconut
1 cup Pecans;chopped

CAKE:
Pour boiling water over chocolate in small bowl; stir until melted. Set aside to cool.

In large mixer bowl, cream butter and sugar until light and fluffy; add egg yolks 1 at a time, beat after each addition. On low speed beat in chocolate and sifted dry ingredients, beating whites.

Divide among 3 (8 or 9 inch) greased and floured cake pans or line greased pans with waxed paper. Bake at 350 degrees for about 35 minutes. Frost with Coconut-Pecan Frosting.

ICING:
Combine all but coconut and pecans in saucepan; cook and stir over medium heat until thick, about 10-12 minutes. Stir in coconut and pecans. Spread between and on top of cooled cake layers.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.