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Family German Chocolate Cake

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1 (4 ounces) bundle of sweet baking chocolate (like Baker’s German’s Sweet Chocolate®) – broken into pieces
½ cup boiling water
1 cup margarine, softened
2 cups white sugar
4 eggs, separated
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 cup white sugar
3 egg yolks
¼ cup margarine
1 teaspoon vanilla extract
1 ⅓ cup sweetened flake coconut
1 cup chopped pecans



Preheat the broiler to 350 degrees F (175 degrees C). Oil and flour 3 8-inch cake containers and line bottoms with material paper.

Place the pieces of chocolate into the bubbling water and mix until the chocolate has dissolved; put away to cool. In a huge bowl, beat 1 cup of mellowed margarine with 2 cups of sugar with an electric blender until light and soft.


Mix in 4 egg yolks, each, in turn, beating great after every expansion. Beat in 1 teaspoon of vanilla concentrate and the chocolate-water combination until completely mixed.


Filter the flour, baking pop, and salt into a bowl. Beat the flour blend into the fluid fixings, rotating with buttermilk, in 3 or 4 augmentations. Beat until hitter is smooth, around 1 moment.

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