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German Sweet Chocolate Cake
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1-1/2 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1-4 oz. package sweet baking chocolate
3/4 cup shortening
1 cup sugar
3 eggs
1 tsp. vanilla
3/4 cup buttermilk or sour milk(for sour milk, place 1 tabls. lemon juice or vinegar in sweet milk. Let stand for 5 minutes.)
Grease and flour 2 round cake pans, or one 13 by 9 inch pan. Preheat oven to 350 degrees.
In a saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat until melted;cool. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed 30 seconds. Add Sugar; beat til fluffy. Add eggs and vanilla; beat on low speed until combined; beat on medium speed 1 minute.
Stir in chocolate mixture. Add dry mixture and buttermilk alternately to beaten mixture, beat on low speed after each addition until combined. Pour batter into prepared pans.
Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the cake comes out clean.
GERMAN CHOCOLATE CAKE FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup margarine, or butter
3 eggs
1-1/3 cups flaked coconut
1 cup chopped pecans
1 tsp. vanilla
In a medium saucepan combine sugar, milk, butter, and eggs.
Cook over medium heat until mixture starts to bubble, stirring constantly. Stir in remaining ingredients.
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