German Chocolate Cake

Due to the age of this recipe, it includes Crisco and number of stirring strokes. I kept the Crisco, but modified the recipe to allow for an electric mixer.

Ingredients: 

Cake:

2 cups all-purpose flour
1 2/3 cups granulated sugar
1 tsp. kosher salt
1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 cup Crisco
3 squares (3 oz) semi-sweet chocolate, melted
1 1/3 cup milk
3 large eggs, room temperature
1 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees. Grease and flour 2, 8″ round cake pans.

Combine dry ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.

Add Crisco, melted chocolate, and 2/3 cup of the milk. Mix on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl, then add the rest of the milk, eggs, and vanilla. Mix on medium speed for 2 minutes, stopping to scrape the sides of the bowl part way through.

Pour the batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clean. Turn cakes out onto a cooling rack and cool completely.

Icing:

1 1/3 cup granulated sugar
1 1/3 cup evaporated milk
4 egg yolks, room temperature
2/3 cup Crisco
1 tsp. vanilla extract
2 2/3 cups sweetened coconut flakes
1 1/3 cup pecans, chopped

In a large sauce pan, combine the sugar, milk, egg yolks, Crisco, and vanilla. Cook and whisk over medium heat until it comes to a boil. Remove from heat and add the coconut and pecans. Wisk until thick and cooled (about 5 minutes).

Place 1 cake layer, flat side up, on a cake pedestal. With a knife or offset spatula, spread the top with icing. Place the second layer on top, rounded side up, and spread the icing evenly on the top and sides of the cake.

Source: Amy's Down Home Cooking