Uncle Bills German Chocolate Cake Recipes

WOOLWORTH'S GERMAN SWEET CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans
• (or 2 larger cake pans).
• Line bottom of pans with buttered parchment paper or foil.
• Melt chocolate in boiling water. Stir and cool.
• Cream butter and sugar. Add yolks, one at a time, beating well after each yolk.
• Blend in vanilla and chocolate.
• Mix flour with soda and salt. Add alternately with buttermilk to chocolate
• mixture, beating after each addition until smooth.
• Beat egg whites until soft peaks form. Gently fold beaten egg whites into
• the chocolate batter mixture.
• Divide batter between prepared pans.
• Bake for 30 to 35 minutes, but check on cakes earlier, especially if using
• 3 pans.Cool in pans for 5 minutes before turning out on racks to cool. Frost
• with Coconut Pecan Frosting (recipe below).
• Frosting directions:
• Combine milk, sugar, yolks, butter and vanilla in saucepan.
• Cook and stir over medium heat until it thickens, about 12 minutes.
• Stir in coconut and nuts. (An electric mixer works for this part.) Cool until
• it's thick enough to spread, beating occasionally.
• Makes about 3 ~ cups, more than enough to fill and frost a 9-inch 3-layer cake.
• It will run off, so make sure it's cool.

WILLARD FAMILY GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
• Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
• Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
• In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
• Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
• To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. Frost and fill the cake with the coconut frosting.