The Lechasseurs' Recipes

Only the "keepers"

Cheryle Hanna's Baker’s German's Sweet Chocolate Cake

This recipe was on the inside wrapper on the chocolate. As it happens the company and changed hands and the recipe has also changed. I favor the original. It makes a beautiful cake! Enjoy! - Cheryle


4 oz Baker’s German Sweet Chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 ¼ cup flour
1 teaspoon baking soda
½ tsp salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
½ cup butter
1 teaspoon vanilla
1 1/3 cup flaked coconut
1 cup chopped pecans


1. Melt chocolate in boiling water. Cool.
2. Cream butter and sugar until fluffy. Add eggs yolks one at a time, beating well after each.
3. Blend in vanilla and chocolate.
4. Sift together flour, soda and salt; add alternately with buttermilk, beating after each addition until to smooth.
5. Fold in beaten egg whites.
6. Pour into three 9-inch layer pans, lined on the bottom with paper.
7. Bake at 350° for 35 minutes. Cool. Frost only the tops.

Combine evaporated milk, sugar, slightly beaten egg yolks, butter and teaspoon vanilla in the top of a double boiler. Cook and stir until thickened, about 12 minutes. Add flaked coconut and chopped pecans. Cool until thick enough to spread.