German Sweet Chocolate Cake

I remember my mom making this cake when I was young and had no idea it had so many steps to it. In buying all the ingredients for the cake I saw that my mom's recipe called for cake flour. Not ever using cake flour I decided not to purchase it. I thought when will I ever use that again. I also noticed that you added hot water to the German chocolate which sounded really weird because when making chocolate candy for the holidays the first rule is don't get any water in your chocolate or it will cease. Well, it doesn't so go ahead and mix the water and the chocolate. My husband got in the kitchen with me this time to make this cake and actually he did most of it. The first mistake I made was not to notice this is enough batter to fill three cake pans so putting all the batter in two pans I had quite a mess in my oven. The second mistake I made was buying sweeten condensed milk instead of evaporated milk. What we did was just eliminated the sugar and made the recipe as listed. To my surprise the condensed milk kept sticking to the bottom of the pan so we kept getting chunks of brown cooked milk mixing in. Any ways I added the coconut and pecans and let it cook until it was thickened.
I refrigerated it until cool and then frosted the top and between the layers of the cake. Hopefully you won't have as much trouble as I did with this recipe because it was delicious, moist and everything a German chocolate cake should be.

German Sweet Chocolate Cake Recipe

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1       Pkg Bakers German Sweet Chocolate
1/2    Cup boiling water
1       Cup Butter
2       Cups Sugar
4        Egg yolks-unbeaten
1        teaspoon vanilla
1/2     teaspoon salt
1        teaspoon baking soda
2 1/2 Cups Cake Flour or 2 cups all purpose flour
1        Cup buttermilk
4        Egg whites-stiffly beaten

Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each one. Add melted chocolate and vanilla. Mix well, Sift together salt, soda and flour. Add alternately with buttermilk and flour mixture. Beating well.

Fold in the stiffly beaten egg whites. Pour into 3
8 inch or 9 inch cake pans.

Bake 350 degrees
30 to 40 minutes.

Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 pound margarine or butter
1 teaspoon vanilla

Cook and stir over medium heat until thickened.

Add 1 1/3 cups coconut and 1 cup pecans.

Spread between layers and on top of cake.

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