German Chocolate Cake

Here's an oldie but a goodie. It was popular in the 1980's.

2 cups sugar

1 cup shortening

4 eggs

3 cups all-purpose flour

1 teaspoon salt

1 cup buttermilk

4 1-ounce squares Greman Sweet Chocolate, melted

2 teaspoons vanilla

1/2 teaspoon baking soda

German Chocolate Frosting (recipe follows)

Preheat oven to 350℉.

Cream together sugar and shortening. Add eggs, one at a time, blending well after each addition.

In a separate bowl, sift together four and salt. in a third bowl, mix buttermilk, vanilla, and melted chocolate.

Working a bit at a time, add flour alternately with buttermilk to creamed sugar mixture, combining between each addition and scraping bottom of bowl.

Grease and flour two 8 or 9-inch cake pans. Divide batter evenly between pans, transfer to oven, and bake for 30 minutes or until cake springs back when lightly touched. Remove from oven and, when pans are cool enough to handle, gently remove cakes, place on a wire rack, and cool completely. Place first layer on a serving platter and spread top with German Chocolate Frosting. Top with second layer and cover sides and top with remaining frosting.

Greman Chocolate Frosting

1 1/2 cups coconut flakes

1 cup chopped pecans

15-ounce can evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 teaspoon vanilla

lightly toast coconut and peans. Whisk together milk, sugar, and egg yolks. place in a heavy saucepan over low heat, bring to a simmer. Add butter, vanilla, coconut, and pecans.

Increase heat to medium-hgh and cook, stirring constantly, until mixture thickens, about 2o minutes. Remve from heat and beat by hand until mixture cools.

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Enjoy!!!

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