Miss Hulling's: German Chocolate Cake Miss Beulah McNulty, restaurant manger for Miss Hulling’s, saw a recipe for German Chocolate Cake in the January 16, 1958 edition of the St. Louis Post-Dispatch which had originated from "an unknown homeowner in Texas or Oklahoma." It appealed to her so much that she showed it to Miss Hulling and they agreed to try it. The cake became one of the restaurant's most popular offerings, second only to its chocolate split layer cake.
German Chocolate Cake Source: Miss Hulling's Favorite Recipes, 1969 Yield: 1 cake Ingredients
Preparation Melt chocolate in boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and chocolate mixture and mix until blended. Stir flour, soda and salt. Add alternately with the buttermilk, mixing after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour into 3 9-inch round, greased and floured pans. Bake at 350 degrees for 35 to 40 minutes, or until done. Cool on a wire rack and frost between layers and on top with Cocoanut Pecan Frosting. Cocoanut Pecan Frosting
Blend milk, sugar, egg yolks and butter in a saucepan and cook over low heat, stirring constantly until mixture thickens (about 10 minutes). Remove from heat, add cocoanut, pecans and vanilla, and beat until cool and of spreading consistency. This amount will cover tops of 3 9-inch layers. Do not frost sides of cake. Helpful Hint: For extra glamour, top the cake with sweet chocolate curls. Copyright © 2019 LostDishes.com |
