Prep Time: 45 minutes
Cook Time: 25 minutes
Ingredients:
- 2 cups sugar
- 1 cup shortening
- 4 egg yolks
- 1 cup buttermilk
- 2-1/2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 squares German chocolate (4 ounces)
- 1/2 cup boiling water
- 4 egg whites
- ---
- 1 egg yolk
- 2 cups heavy whipping cream
- 1-3/4 cups sugar
- 1 cup flaked coconut
- 1-1/2 cup chopped pecans, toasted
- 1/2 cup butter
Preparation:
Melt the chopped German chocolate in hot water and set aside. In a large bowl, cream together the sugar and shortening. Beat in egg yolks until smooth. Next, stir in the buttermilk. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another clean and dry bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly. Bake for 20 to 25 minutes. Cool cake in pans on wire racks.
While cakes are cooling, make the icing. In a medium bowl, whip egg yolk, heavy cream and sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.
Ice cakes by using half of the frosting in between the layers and the other half on the outside and top of the cake. Starting with the bottom layer use 1/3 of divided icing. Add next two layers the same way. The top of the fourth layer is iced first and then the sides using the other half of the divided icing.
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