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Recipe : Entry # 9208
Jamie Petterson
Recipe Title
German Chocolate Cake
Recipe Theme
June: Heirloom Recipes
Tallapoosa River EC
Cake Ingredients
1-4 oz. German Chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 tsp vanilla
2 ½ cups sifted plain flour
1 tsp soda
½ tsp salt
1 cup buttermilk
4 egg whites stiffly beaten

Frosting Ingredients
1 cup evaporated milk
1 cup sugar
1 tsp vanilla
½ cup butter
3 beaten egg yolks
1 cup chopped pecans
1 cup flaked coconut
1 – 8 oz. crushed pineapples drained

Frost sides with Chocolate Butter Cream Frosting recipe on the powdered sugar bag.
Cake Directions
Melt chocolate in boiling water then cool. Cream butter and sugar until fluffy. Add yolks, one 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 3 – 9 inch layer pans lined with waxed paper. Bake 350 degrees for 30-35 minutes. Cool.

Frosting Directions
Mix cream, sugar, vanilla, butter, and egg yolks in a heavy pan. Cook over low heat for 12 minutes, stirring constantly. Remove from heat, stir in nuts and coconut beat until spreading consistency. After cooling slightly add the pineapple. Spread between layers and on top.
Tell us about your recipe
This recipe was handed down to my mother when I was very young by two "old maids" that lived next to us. I put two old maids in quotes because that is what we called them. My oldest sister added the pineapple to the frosting which just takes the recipe over the top. The optional Butter Cream Frosting takes it to a "hnl" (hole nother level). I usually don't get around to the Butter Cream Frosting after making the cake