GERMAN CHOCOLATE CAKE
by first lady Lady Byrd Johnson
1 package sweet chocolate (4 one-ounce squares)
1/2 cup boiling water
1 cup butter or margarine, softened
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut-Pecan Filling and Frosting (recipe below)
Melt chocolate in 1/2 cup of boiling water. Cool.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with baking soda and salt. Add sifted dry ingredients to chocolate mixture alternately with buttermilk, beating after each addition until batter is smooth.
Fold in stiffly beaten egg whites. Pour batter into three 8- or 9-inch round layer pans, lined on bottoms with paper.*
Bake in moderate oven (350 degrees F) for 35 to 40 minutes for 8-inch layers or 30 to 35 minutes for 9-inch layers, or until cake springs back when lightly pressed. Cool.
This delicate cake will have a flat contour and a slightly sugary top curst which tends to crack. Frost top and between layers with coconut-pecan filling and frosting for 3-layer cake.
*Note: Cake may also be baked in two 8x8x2-inch square pans lined on bottoms with paper, for 45 to 50 minutes, or two 9x9x2-inch square pans, lined on bottoms with paper for 40 to 45 minutes.
COCONUT-PECAN FILLING AND FROSTING
Makes 2 2/3 cups, or enough to cover tops of three 8- or 9-inch layers.
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/4 pound (1 stick) butter or margarine, softened
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
Combine evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat 12 minutes, stirring constantly, until mixture thickens. Remove from heat. Add flaked coconut and pecans. Beat until cool and spreading consistency.
Source: The Southeast Missourian, Wednesday, May 27, 1964