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German Chocolate Cake

1 4-ounce package German sweet chocolate
1/3 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup sugar
1 teaspoon vanilla
3 egg yolks
2/3 cup buttermilk or sour milk
3 egg whites, stiffly beaten

Grease and lightly flour two 8-by-1 1/2-inch round baking pans (we used a 9-by-13-inch loaf pan).

Heat chocolate and water until chocolate melts. (We did this in the microwave, but watch closely as chocolate can scorch.)

Combine flour, soda and salt.

In large bowl, beat butter about 30 seconds, then add sugar and vanilla. Beat until fluffy, adding egg yolks one at time, beating 1 minute after each. Beat in chocolate-water mixture, then add dry ingredients and buttermilk alternately, beating after each addition. Fold in egg whites and turn batter into pans.

Bake in a 350-degree oven for 30 to 35 minutes.

German Chocolate Frosting

1 egg
2/3 cup evaporated milk
2/3 cup sugar
1/4 cup butter or margarine
Dash salt
1 1/3 cups flaked coconut
1/2 cup chopped pecans

In a saucepan, beat egg slightly. Stir in evaporated milk (we used a 5-ounce can, plus enough regular milk to make 2/3 cup), sugar, butter or margarine, and salt. Cook and stir over medium heat for about 12 minutes, or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly before spreading on cake.

Chef Glen Dixon

Thursday, April 22, 1999

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