German Chocolate Cake

Sister T made German Chocolate Cake recently. No sort of variation or riff, just normal German Chocolate Cake, and it was exactly what I wanted out of, well, a German Chocolate Cake. This recipe comes from a family cookbook given to her and her husband for their wedding by their former singles ward bishop and his wife. T reports that Hawkins Family Favorites, compiled by Betty Hawkins and assisted by Amy and Christine Hawkins, is an unusually useful member of the family cookbook genre. She finds that it has reliable versions of dishes she wants to cook. Go, Hawkins family! I do think you have a good German Chocolate Cake.

Cake:

1 bar (4 oz) German sweet chocolate

1/2 c boiling water

1 c butter

2 c sugar

4 egg yolks

1 t vanilla

2 c sifted AP flour

1/2 t salt

1 t baking soda

1 c buttermilk

4 egg whites, stiffly beaten

Heat oven to 350 F. Line 3 deep 8 or 9 inch cake pans with waxed paper. (T only used 2 layers.) Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Add melted chocolate and vanilla. Mix well. Sift together dries. Add alternately with buttermilk to chocolate mixture, beating well until smooth. Fold in egg whites. Pour into cake pans and bake for 30-40 minutes. Cool. 

Filling/topping:

1 c evaporated milk

1 c sugar

3 egg yolks, slightly beaten

1/2 c butter

1 t vanilla

1 1/3 c coconut

1 c chopped pecans

Combine ingredients except coconut and pecans. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 cups. Use to layer cake.