German Sweet Chocolate Cake with Coconut-Pecan Frosting

This recipe is from a Baker's German's Sweet Chocolate wrapper. The recipe is from the 1960s or 1970s. It's what you remember from "yesterday". It's written exactly as it was on the wrapper.

* * * German Sweet Chocolate Cake * * *

  • 1 pkg (4 oz Baker's German's Sweet Chocolate)
  • 1/2 cup boiling water
  • 1 cup butter or margarine
  • 2 cups sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 2 1/2 cups sifted Swans Down Cake Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten

    Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Shift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops with frosting recipe below.

    Coconut Pecan Frosting

    Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yoks, 1/2 cup butter or margarine, 1 teaspoon vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans. Cool until thick enough to spread; beat occationally. Makes 2 1/2 cups.


    Some of the brands or product names may not exist today, but you can find suitable substitutes. Cake flour is not a necessity. You can use regular flour, but take out a couple of level tablespoons from the 2 1/2 cups. That should make it equal to cake flour.

    The paper in the bottom of the cake pans can be wax paper. Set your pans on wax paper and mark around the bottom. Cut out the paper; put a "dab" of shortening in the bottom of the pan to hold the paper and place wax paper in the pan.

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    Myra L Fitch
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