Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







GERMAN'S SWEET CHOCOLATE CAKE

Ingredients:
1 pkg. Baker's German's Sweet Chocolate
1/2 c. boiling water
1 c. butter or other shortening
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. Swans Down Sifted Cake Flour
1 c. buttermilk
4 egg whites, stiffly beaten


Preparation:

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each. Add melted chocolate and vanilla; mix well. Sift together salt, soda, and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites. Pour into three 8 or 9 inch cake layer pans, lined on bottoms with paper. Bake in a moderate oven (350 degrees) for 30 to 40 minutes; cool. Frost tops only.

COCONUT PECAN FROSTING:
1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. margarine
1 tsp. vanilla

Combine all ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans. Beat until thick enough to spread. Makes 2 2/3 cups.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.