I've posted many vintage recipes. Here's another very popular cake recipe from the 1950's.
I've adapted the recipe to make it more contemporary without changing the integrity of the original recipe.
I like the concept of making this cake in a 9 X 13 pan. Traditionally it's make in round cake pans, layered, filled and frosted. That can be difficult for a first time baker. I've always loved the flavor combinations in a German Chocolate Cake.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a Jar. I always have it available for all of my baking needs. It's a foolproof release mix.
2 C sifted Flour.
1 tsp Baking Soda
1/4 tsp Salt
1/2 C Water
1 - 4 oz. Package of Baker's German Sweet Chocolate
4 Large Eggs, separated.
16 TBS Butter, room temperature.
2 C Granulated Sugar
1 tsp Vanilla
1 C Buttermilk
12 TBS Butter, room temperature.
1 - 12 oz. can of Evaporated Milk
1 1/2 C Granulated Sugar
1 1/2 tsp Vanilla
4 Large Egg Yolks, beaten.
7 oz. Baker's Flaked Coconut
1 1/2 C Chopped Pecans
In a Mixing Bowl:
In a glass bowl:
Heat in a Microwave for 1 minute. Remove, stir well and set aside.
Separate the Eggs.
In a Glass Bowl:
Beat until stiff and set aside.
In a Large Mixing Bowl, with a Hand Mixer:
Beat for 3 minutes until well combined.
Egg Yolks, one at a time, beat until well combined.
Melted Chocolate to the Butter mixture.
Beat until well combined.
Vanilla, Mix by hand until incorporated.
Mix this next step by hand, don't use a mixer.
Flour, alternating with Buttermilk until completely combined.
Fold in, by hand:
Beaten Egg Whites.
Pour Batter into the Pan.
Bake 30 - 40 minutes.
A Toothpick in the center should come out clean.
Remove Pan to a rack to cool for 10 minutes.
Make the Frosting.
In a Saucepan on Medium Heat:
Butter, until melted.
Cook for about 10 - 12 minutes.
Stir constantly until it begins to thicken.
Remove from heat.
Stir by hand until well combined.
Pour over the Cake and smooth evenly with an Offset Spatula.
Peace in the Kitchen!