German Chocolate Sheet Cake (from the 1950’s)

Ingredients

• 1 pkgbaker’s german sweet chocolate (4 ounce)
• 1/2 cwater
• 2 call purpose flour, sifted, then measured
• 1 tspbaking soda
• 1/4 tspsalt
• 1 cbutter, softened
• 2 csugar
• 4 largeegg yolks, room temperature (reserve whites)
• 1 tspvanilla extract
• 1 cbuttermilk
• 4 largeegg whites, beaten to form stiff peaks

COCONUT PECAN FILLING AND FROSTING

• 1 can(s)evaporated milk 12 ounce size (not sweetened condensed)
• 1 1/2 csugar
• 3/4 cmelted butter (1 1/2 sticks)
• 4 largeegg yolks, slightly beaten
• 1 1/2 tspvanilla extract
• 7 ozbaker’s angel flake coconut
• 1 1/2 cbroken pecans

Directions:

1. 1Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9″ pans and frost between the layers.
2. 2Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.
3. .....................................

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