German Chocolate Cake

German Chocolate Cake – Colleen May

3 squares Baker’s milk chocolate      

¼ cup water

½ cup butter, softened                                   

1 cup white sugar

2 egg yolks

½ tsp. vanilla

1¼ cups flour

½ tsp. baking soda

½ cup sour milk

2 egg whites

Melt chocolate with water until smooth. Cream butter and sugar until smooth. Add egg yolks and beat. Blend in vanilla and chocolate. Alternate flour and soda with sour milk on low speed.

Beat on medium for 1 minute. Beat egg whites until stiff. Fold into cake batter. Pour batter into greased and floured 9” square pan. Bake at 350* for 35 minutes or until done.

Frosting:          2/3 cup undiluted evaporated milk

                        2/3 cup granulated sugar

                         2 egg yolks

                         1/3 cup butter

                         ¾ tsp. vanilla

                         1 cup angel-flake coconut

                         2/3 cup chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in saucepan.

Cook over medium heat, stirring constantly until mixture comes to a full boil, about 2 minutes. Continue boiling, stirring constantly about 5 minutes more, or until mixture turns slightly golden.

Stir in coconut and nuts. Cool. Frost cake.

To cut cake, use knife dipped in hot water.