THE ORIGINAL GERMAN SWEET CHOCOLATE CAKE

THIS IS THE RECIPE THAT GRAMMY TAUGHT NELLIE AND OLD PHOEBE TO MAKE AND TO SELL AT THE GENERAL STORE IN ORDER TO RAISE MONEY FOR THE FAMILY TO LIVE ON. IT IS MY OWN MOTHER'S RECIPE WHICH SHE MADE FOR HER FAMILY AND NEIGHBORS WHEN I WAS GROWING UP. USUALLY MOTHER BAKED IN THE AFTERNOONS, RIGHT BEFORE WE CAME HOME FROM SCHOOL, AND SHE LET US ENJOY WHATEVER IT WAS THAT SHE HAD PREPARED AS SOON AS IT CAME OUT OF THE OVEN.

I CAN STILL REMEMBER THE WONDERFULLY SWEET SMELL THROUGHOUT THE HOUSE WHEN THE CAKE WAS BAKING IN THE OVEN AND HOW WE PUT IT IN THE CENTER OF THE TABLE, STILL WARM, AND ATE AWAY UNTIL OUR TUMMIES HURT.

I HOPE THAT YOU GET AS MUCH PLEASURE OUT OF THE RECIPE AS I DID AS A CHILD.

THE ORIGINAL GERMAN SWEET CHOCOLATE CAKE

1 PACKAGE (4 OZ.) BAKER'S SWEET CHOCOLATE
1/2 CUP BOILING WATER
1 CUP (2 STICKS) BUTTER
2 CUPS SUGAR
4 EGGS SEPARATED
1 TEASPOON VANILLA
2 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON SALT
1 CUP BUTTERMILK

MELT CHOCOLATE IN WATER; COOL. CREAM BUTTER AND SUGAR AND BEAT IN EGG YOLKS. STIR IN VANILLA AND CHOCOLATE. MIX FLOUR, SODA, AND SALT. GRADUALLY BEAT THE BUTTERMILK INTO THE FLOUR MIXTURE. ADD THE COOLED CHOCOLATE. BEAT EGG WHITES UNTIL STIFF PEAKS FORM; FOLD INTO BATTER. POUR BATTER INTO THREE 9-INCH LAYER PANS, LINED ON BOTTOMS WITH WAX PAPER. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN LIGHTLY PRESSED IN CENTER. COOL 15 MINUTES; REMOVE AND COOL ON RACK. FROM CAKE.

COCONUT-PECAN FROSTING

COMBINE 1 1/2 CUPS (12 FL. OZ.) EVAPORATED MILK, 1 1/2 CUPS SUGAR, 4 SLIGHTLY BEATEN EGG YOLKS, 3/4 CUP BUTTER OR MARGARINZE AND 1 1/2 TEASPOONS VANILLA IN A SAUCEPAN. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED, REMOVE FROM HEAT. STIR IN 2 CUPS BAKERS ANGEL FLAKE COCONUT INTO 1 1/2 CUPS OF CHOPPED PECANS. COOL UNTIL THICK ENOUGH TO SPREAD. MAKES 4 1/2 CUPS. SPREAD BETWEEN LAYERS OF CAKE. FINISH WITH THE TOP OF THE FINAL LAYER AND COAT THE SIDES.