Sylvia Kenyon
Sylvia learned to make this cake when she was in high school. It was her brother Mac Robertson's favorite German Chocolate Cake recipe and Sylvia always made it for him on special occasions.
1 4oz. German sweet chocolate 1/2 cup water
2 cups flour 1 teaspoons soda
1/2 teaspoons salt 2 sticks butter
2 cups sugar 4 egg yokes
1 teaspoons vanilla 1 cup buttermilk
4 egg whites
Heat oven to 350 Degrees.
Line the bottom of 3 pans with wax paper.
Melt chocolate and water in simmer pan.
Mix flour, soda, sat, set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add egg yokes 1 at a time, beating well after each addition.
Stir in chocolate mixture and vanilla.
Add flour mixture alternately with buttermilk beating after each addition until smooth.
Beat egg whites with electric mixer on high speed until stiff peaks form. Gently stir into batter.
Pour into prepared pans, bake 30 minutes or until cake springs back when lightly touched.
Cool 15 minutes in pans.
Cool completely on wire rack.
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