The Super-Secret Recipe File: Kyth's German chocolate cake

8 oz Ghirardelli sweet dark chocolate       1/2 c Water
1 c Butter       2 c Sugar
4 lg Eggs; separated       1 ts Vanilla
2 c Unsifted all purpose flour       1 ts Baking soda
1 c Buttermilk       1/2 ts Salt

In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream butter with sugar until fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Add dry ingredients and buttermilk. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three greased 8 round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes; remove from pans. Frost with Butter Pecan Frosting.

Butter Pecan Frosting

1 c Evaporated milk       1 c Sugar
3 Egg yolks       1/2 c Butter or margarine
1 ts Vanilla       1 1/3 c Flake coconut
1 c Chopped pecans

Combine all ingredients in saucepan. Cook, stirring, over medium heat until mixture thickens, about 12 minutes. Beat until thick enough to spread. Cool and frost cake.


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