START WITH:
1/2 CUP BOILING WATER
1
( 4 oz. ) BAR SWEET GERMAN CHOCLATE (YOU CAN FINE IT)
STIR UNTIL MELTED AND BLENDED; TURN OFF HEAT AND LET COOL
PUT
2 STICK'S OF BUTTER IN THE MIXER
2 CUP'S SUGAR
(THIS IS WHERE I TURN ON MY MIXER AND DO NOT TURN IT OFF)
4 EGGS;
SEPARATED "ONLY THE EGG YOLKS AT THIS TIME"
PUT THE EGG WHITES IN A MIXING BOWL
TO BEAT AND FOLD IN WHEN EVERYTHING ELSE IS DONE
REMEMBER THE MIXER IS STILL GOING
ADD
1 TEASPOON VANILLA
NOW MIX THE NEXT 3 THINGS BEFORE ADDING LITTLE AT A TIME WITH
1 CUP BUTTERMILK BACK AND FOURTH (if no Buttermilk add 1 tablespoon of vinegar
to a cup of milk)
2 1/2 CUPS FLOUR
1 TEASPOON BAKING SODA
1/2 TEASPOON SALT
NOW
THAT IS DONE MIX THE EGG WHITES AS STIFF AND THEY CAN BE AND FOLD THEM INTO THE CAKE;
GREASE AND FLOUR 3 (8 OR 9 INCH)
BAKE
AT 350 DEGREES FOR ABOUT 35 MINUTES.
TURN ONTO WIRE RACK'S AFTER ABOUT 10 MINUTES AND LET THEM GET COLD.
WHEN
COLD FROST WITH COCONUT-PECAN FROSTING.
ICING:
IN A GOOD SIZE SAUCEPAN;
PUT IN
1 CAN EVAPORATED MILK
1 CUP SUGAR
3 EGG YOLKS; I COOK THE EGG WHITE
AND EAT THEM
1 STICK BUTTER
1 TEASPOON VANILLA
COOK AND STIR OVER MEDIUM
HEAT UNTIL THICK 'STIR ALL THE TIME SO IT WILL NOT BURN FOR 10 TO 12 MINUTES'.
STIR
IN
1 1/3 CUPS FLAKED COCONUT
1 CUP PECANS; CHOPPED
LET THIS COOL FOR A FEW MINUTES
PUT THE FIRST LAYER
DOWN AND ICE THE TOP
ADD THE SEC LAYER AND ICE
ADD THE THIRD LAYER AND ICE ALL OVER
THIS IS NOT A CAKE THAT YOU
CAN JUST THROW TOGETHER PLAN YOUR TIME FOR THIS ONE BUT IS THE GREATEST THAT YOU CAN EAT AND CAN SERVE EVERYONE WILL ENJOY.
