My Aunt Carlotta’s German chocolate cake has become a Christmas staple.
We visit my maw maw’s house every year on Christmas Eve. Her kitchen counters are always full of sweets like magic cookie bars, fruitcake cookies (don’t knock it ‘til you try it), apple cake, cinnamon nuts and the star of the show – German chocolate cake.
My maw maw got the recipe from her sister, Carlotta, and that lady knew how to handle dessert time. I remember her filling up her plate with a sample of all the desserts in the kitchen.
This recipe is my gift to you this Christmas. Because if you’re anything like me, you’ll be sneaking back into the kitchen for more when no one is looking.
1 package Baker’s Premium German’s Sweet Chocolate Bar
1 cup margarine
2 cups sugar
4 eggs, separated
1 tsp. vanilla
2 1/2 cups Swans Down cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/4 lb. margarine
1 tsp. vanilla
1 1/3 cups Baker’s coconut
1 cup chopped pecans
Melt one package of Bakers German Sweet Chocolate in 1/2 cup boiling water. Let cool. Cream 1 cup margarine and 2 cups sugar. Add 4 egg yolks one at a time (save the whites for later). Add 1 teaspoon vanilla and melted chocolate. Mix until blended. Sift together 2 1/2 cups Swans Down cake flour, 1 teaspoon baking soda, 1/2 teaspoon salt. Add flour mixture alternately with 1 cup creamed buttermilk, beating until smooth. Beat the 4 the eggs whites before folding them into the mixture. Grease and flour three 9 inch pans. Bake at 350 degrees for 30-35 minutes.
Combine the first five ingredients in a saucepan. Cook over medium heat, stirring constantly until thickened (about 12 minutes). Remove from heat. Add 1 1/3 cup Baker’s coconut and 1 cup chopped nuts. Beat until smooth.
Spread the icing between the layers of the cake and over the top. The cake is best when it sits for about one or two days before it’s served, but I won’t judge you if you can’t wait.
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