German Chocolate Cake

Ingredients

1/2 cup boiling water
1 bar (4 ounce) sweet cooking chocolate
1 cup Roberts Butter, softened
2 cups sugar
4 Roberts Eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Roberts Buttermilk
Broiled Coconut Frosting
1 cup chopped pecans or almonds

Preparation

In a saucepan, pour boiling water over chocolate, stirring until the chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Slowly blend in chocolate mixture and vanilla extract. Combine cake flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, mixing until smooth after each addition. Using clean beaters, beat egg whites until stiff peaks form; fold into batter until well-blended. Spoon batter evenly into 3 buttered and floured 9 inch round baking pans. Bake at 350° for 30 to 35 minutes, or until tops spring back when touched lightly with finger. Cool 10 minutes in pans; remove from pans and cool thoroughly. Prepare Broiled Coconut Frosting, adding chopped pecans or almonds. Spread frosting between layers and on top of cake.

Yield: 3-9 inch cake layers

Notes:

For best results, place pans in the center of the oven when baking. If recipe specifies 2 or more pans, stagger them on 1 rack in the oven.