German
Chocolate Cake
½
c. shortening
1
½ c. sugar3 eggs, beaten separately
pinch of salt
1 t. soda
1½ c. buttermilk
1 tsp vanilla
1½ squares of baker’s chocolate
Cream
sugar and shortening, add egg yolks, melted chocolate and a little red food
coloring
Alternate
buttermilk, with soda added, with flour.
Fold in egg whites. Bake in layer
pans 30-35 minutes at 350.
German
Cake Icing:
1
can evaporated milk
1
c. sugar3 egg yolks
1 t. vanilla
¾ small package of coconut
pecans, finely chopped
Mix
ingredients except the coconut and cook, about 12 minutes at a boil. Stirring constantly not to let it
scorch. Cool and spread on cake.
(This was a recipe that
Grandma Smith was well known for. It was
a treat for my sister and me to get this cake for our birthdays. Two days before she passed away she was
concerned that she had not been able to get a birthday cake made for Rosemarie.
She had all of the ingredients purchased and waiting on her counter top. We were all touched that she worried about
the cake not being taken care of even as she was dying. I love the frosting but cheat and put it on a
much moister cake than the above recipe.
However, this is her true recipe.)
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