German Chocolate Cake – Janet Bradford

Ingredients

1 ¾ cup sugar
1 cup shortening
2 eggs
1 teaspoon vanilla flavoring
2 ½ cups all purpose flour
1 ½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup cocoa
½ cup water

Frosting
6 egg yolks
1 1/3 cup sugar
1 teaspoon vanilla
2 sticks of butter
1 12-oz can of evaporated milk
1 cup pecans
1 cup coconut

Preparation

Mix sugar, shortening, eggs and vanilla together until smooth. Sift flour, baking soda, and salt together. Alternate, adding the dry ingredients and buttermilk into the creamed mixture until smooth. Bring 1/2 cup of water to a boil and add cocoa. Mix together until paste like. Add to cake mixture. Blend well with mixer, then stir it well, scraping the bottom of the bowl until all is blended. Pour mixture into 2 well-greased 9-inch cake pans.

Cream together egg yolks, sugar and vanilla. Melt butter in a large pan. Add evaporated milk and creamed mixture, pecans and coconut. Bring to a boil, stirring constantly until mixture thickens. Cool completely before icing the cake.

Bake at 350 F until done (25 – 30 minutes). Let stand about 5 minutes then remove cake from pans and place on wire rack to cool.