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German Sweet Chocolate Cake

2 Cups White Sugar
1 Tbsp. Watkins Vanilla, Original Double-Strength
1 Cup Shortening
4 Egg Yolks & Whites
1 Cup Buttermilk
1 teas. Soda
2 1/3 Cups Cake Flour
1 Package German Sweet Chocolate

Dissolve chocolate in 1/2 cup boiling water. Beat egg whites until stiff. Cream shortening and sugar, add egg yolks that have been beaten until thick and lemon colored add 3/4 cup buttermilk and alternate with flour. Dissolve soda in remaining 1/4 cup of buttermilk, add 1/2 teaspoon salt to mixture of melted chocolate, water and Watkins Vanilla. Fold in the egg whites last bake in two 10" pans for 30 minutes at 350 degrees.

Filling For Above Cake:
Mix together and cook until thick, stirring constantly:
1/2 Pint Cream or 1 Large Can Evaporated Milk
1 Tbsp. Flour
3 Egg Yolks
1 Cup Sugar
1 teas. Watkins Vanilla, Original Double-Strength
1 Stick Margarine or Butter
1 Cup Pecans
1 Cup Short Cut Coconut.

Add all nuts, coconuts and Watkins Vanilla last. Spread between layers and on top and sides of cake.

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© Copyright 2006 The Rising Stars Team

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