2 ½ cups flour
2 cups sugar
1 cup shortening
1 cup buttermilk
4 eggs
1 tsp. baking soda
pinch of salt
1 tsp. vanilla
1 pkg. German Sweet Chocolate
½ cup boiling water
Break and dissolve the chocolate in the boiling water. Mix flour and sugar together and cut in shortening. Add ¾ cup of buttermilk and beat until smooth. Add eggs 1 at a time, beating well after each. Add baking soda to remaining buttermilk and beat in. Fold in chocolate and water mixture and vanilla. Bake at 350 degrees. Makes three 9” layers or a 9 x 13 pan.
Icing:
1 large can evaporated milk
3 egg yolks
1 cup granulated sugar
1 stick margarine
1 can Angel Flake coconut
1 cup finely chopped pecans
Cook together the milk, egg yolks, sugar and margarine in double boiler, stirring until thick. Beat and add the pecans and coconut.
This recipe came from Mrs. Jack Burrows. She was the aunt of my friend Patty Burrows and was also my Reading and Spelling teacher in 7th grade.