German Sweet Chocolate Cake

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Preheat oven to 350.

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Grease and line with parchment paper 3 - 9 inch cake pans.

Yes, my pans look pretty beaten up and worn.
When milk prices go up I'll buy new ones!

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Microwave 2 - 4 oz sweet chocolate baking bars with 1/2 C
water until melted. I microwaved on high about 1 minute.

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Beat together 1 C softened butter and 2 C sugar.

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Add 4 egg yolks and mix. Save the whites.

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Add the chocolate mixture and 1 t. vanilla.

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Add 2 C flour, 1/4 t salt and 1 t. baking soda alternately with

1 C buttermilk.

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Take your 4 egg whites - you did save them right? And beat
until stiff peaks form.

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Then gently fold the whites into the cake mixture.

Pour evenly into the 3 cake pans. Please ignore the ugly pans
and look at the beauty of the chocolate batter.

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Bake at 350 for about 25 minutes - check with tooth pick -
DON'T OVER BAKE!


FROSTING:
This is not for the lighthearted - this takes work and diligence.

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Toast 2 C pecans in the oven - 350 degrees for about 15 minutes
- just until they are toasted (you know, toasted)

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In a heavy sauce pan cook 1 can (12-oz.) evaporated milk, 1 1/2
C sugar, 3/4 C butter and 6 egg yolks about 4 minutes or so
until the sugar dissolves.

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This is the tough part - cook and stir for 10 - 12 minutes or until
mixture is caramel in color, bubbles and feels like pudding.
Transfer to a bowl.

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Add 1 1/2 t. vanilla, 2 C sweetened flaked coconut.

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Chop your toasted pecans and add to the mixture.

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This is even harder than the last step. Let set until cool and is
spreading consistence - stir occasionally. This takes about 45
minutes. The hard part is not eating a scoop of this every time
you stir it.

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Frosting, meet cake.

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Layer frosting with the cake.

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Isn't it pretty?

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What I lack in artistic display is made up in taste.