September Birthday Cake

A German Chocolate Cake

7 oz Milk Chocolate

1 Square Bakers Semi Sweet Chocolate

1/2 C Boiling water

1 C Butter

2 C Sugar

4 Egg Yolks

1 tsp Vanilla

1/2 tsp Salt

1 tsp Baking Soda

2 1/2 C Baking Flour

1 C Buttermilk

4 Egg Whites (beaten stiff


1 C Evaporated Milk

1 C Sugar

3 Egg Yolks

1/4 lb Butter (1 stick)

1 tsp Vanilla

1 1/2 C Fresh Coconut

1 C Chopped Pecans


Bring 1/2 C water to boil then add all chocolate, stir until melted, remove from heat and cool. In a large mixing bowl cream butter and sugar together then add egg yolks and beat. Continue beating and add melted chocolate and vanilla. Sift dry ingredients together, add alternately with buttermilk into chocolate batter mixture. Beat egg whites until stiff then fold into mixture. Prepare 3 (9 inch round) cake pans lined with wax paper, greased and floured. Pour batter into pans, distribute evenly and bake in a preheated oven at 350 fo 30-40 minutes or until cake springs back when lightly touched in the center.   Immediately run a sharp knife around inside edge of the cake pan to loosen cake from edges. Allow to cool.

Prepare the frosting

Over medium heat melt sugar, evaporated milk, egg yolks and vanilla in a sauce pan (or double boiler) about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans until cool and of thickened spreading consistency. Makes about 4 1/2 cups.

Assembling The Cake

Use a large round platter with lip to catch frosting. Make sure the frosting has cooled before you begin spreading. Turn 1 cake pan over onto platter allowing cake to drop, remove wax paper and frost the top of the cake (just enough to cover and spill over the edge), repeat with the next 2 pans turning them over and frost. Frost the top and sides then allow the cake to set.

Happy Birthday September And To Me!



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