German Chocolate Cake

So here it is recipe Sunday again. Before I type another word...Happy Father's Day to all the awesome fathers out there. My mother was a single mama back in the early 50's and raised us three children alone for many years. I always gave her a present on Mother's Day but on Father's Day I called her and wished her a Happy Father's Day and to tell her I loved her because she had to be both mother and father to us kids for so long. I think she liked that phone call as much as the Mother's Day candy or flowers or whatever I bought her through the years.

Now onto the recipe Sunday...my two sisters-in-law and I were sitting on the front porch talking about recipes last week and one of them mentioned this being their favorite cake but it had to be made from scratch. It's my daughter's choice every year for her birthday cake and there's never a crumb left at the end of the day.

What's your favorite cake? What do you always wish for on your birthday? Remember I'll choose a winner tonight from the comments on this post and the followers. Yesterday's winner was Tracey Parker who has won a signed book and a little bag of swag! Spread the news...tell your buddies and your friends. The more the merrier and the more fun it will be. Feel free to share a recipe in your comments if you have a favorite! If you haven't become a follower, then dive right in...we're a friendly bunch here at A Little Sweet Tea and Sass...

 

German Chocolate Cake (from scratch)

1 (4 oz.) pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add yolks, beating well after each. Blend in vanilla and chocolate.

Sift flour with soda and salt. Add dry mixture alternately with buttermilk, mixing well after each addition. Fold in beaten egg whites.

Pour into 3 prepared cake pans. Bake at 350 degrees for 35-40 minutes.

FROSTING:

3 egg yolks
1 c. evaporated milk
1 c. sugar
1 tbsp. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla. Beat until cool and of spreading consistency. Frost between layers, top, and sides.