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    German Sweet Chocolate Cocont Cake

    Source of Recipe


    List of Ingredients

    1 pk German Sweet Chocolate

    1/2 c Boiling Water

    2 c Sugar

    2 c Unsifted all-purpose Flour

    1 ts Baking Soda

    1 c Buttermilk

    1 c Butter

    1 ts Vanilla

    1/2 ts Salt

    4 Egg Whites


    Melt chocolate in boiling water. Cool. Cream butter and sugar until

    fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla

    and chocolate. Sift flour with soda and salt; add alternately with

    buttermilk to chocolate mixture, beating after each addition until smooth.

    Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For

    COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3

    slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and

    stir over medium heat until thickened, about 12 minutes. Add 1- 1/3 cups ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2- 1/2 cups.




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