Traditional German Chocolate Cake with Coconut Walnut Frosting

 My husband had requested a German Chocolate Cake, which I hadn't made in forever. I used to make them all the time, but found them time consuming. Although after making it again I have no idea why I thought it was time consuming.... 

So anyways I had my traditional "go-to" recipe and then I found a new one that I wanted to try. So last Friday I decided to have a German Chocolate Cake-Off. I baked both versions and had my husband test them out. I asked if he could taste the homemade one (the other recipe is a Doctored up cake mix) He chose correctly and wanted the traditional on. The "loser" went to work with me the next day, where it was gone in seconds. 

Here is my traditional German Chocolate Cake recipe. It is out of my 1969 Betty Crocker cookbook (my favorite cookbook!) I can't find the exact recipe online either... Changes or tips are in blue

German Chocolate Cake

by Betty Crocker

Ingredients:

1/2 cup boiling water

1 bar (4 oz) sweet cooking chocolate

2 cups of sugar

1 cup of butter or margarine, softened

4 egg yolks

1 teaspoon vanilla

2 1/4 cups of all purpose flour (or 2 1/2 cups cake flour)

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Heave oven to 350. Grease 2 square pans (8x8x2 or 9x9x2), or 3 round pans (8 x 1 1/2 or 9 x 1 1/2). Spray bottom and sides of pans with cooking spray. I used one 9x13 pan

Pour boiling water over chocolate, stirring until chocolate is melted; cool. I found chopping the chocolate up first speeds up melting 

Mix sugar and butter in a medium bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix flour, baking soda, and salt. Add alternately with buttermilk, beating after each addition until batter is smooth. 

Fold in egg whites

Divide batter between pans.

Bake 8-inch squares for 45-50 mins, 9-inch squares 40-45 minutes, 8-inch round 35-40 mins, 9-inch rounds 30-35 mins or until a toothpick inserted into the center comes out clean. 9x13 pan was about 38 minutes Cool cakes for 10 minutes before taking out of pans.

Coconut - Walnut Frosting

by Betty Crocker

(Its supposed to be coconut pecan but I like walnuts better, so use what you like!)

Ingredients

3 egg yolks Room temperature eggs work best

1 cup of evaporated milk

1 cup sugar

1/2 cup margarine or butter

1 teaspoon vanilla

1 1/3 cup flaked coconut

1 cup chopped walnuts (or whatever nut you choose)

Beat egg yolks and milk in 2-quart saucepan. Stir in sugar, margarine and vanilla. Cook over medium heat for about 12 minutes, stirring occasionally, until thick. I say stir constantly or else you could get scrambled egg frosting, which is gross. I've done it a few times Stir in coconut and walnuts. Beat until frosting is of spreading consistency.

Sorry about the pictures, still trying to learn my new camera I bought yesterday

I may have added a little too much coconut, because there was only a little left in the bag. But it still tastes delicious! You should try it!

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