GERMAN CHOCOLATE CAKE

 

German Chocolate Cake

Ingredients:

Cake:

• 1 pkg. (4 oz) Baker’s German Sweet Chocolate
• ½ cup water
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk

Coconut-Pecan Frosting:

• 4 egg yolks
• 1 can (12 oz) evaporated milk
• 1-1/2 teaspoons vanilla
• 1-1/2 cups sugar
• ¾ cup (1-1/2 sticks) butter
• 1 pkg. (7 oz) coconut
• 1-1/2 cups pecans, chopped

Preparation:

1. Preheat the oven to 350°F. Line the bottoms of 3 (8" or 9") round cake pans with parchment paper. Grease the sides of the pans.
2. Microwave the chocolate and water in a large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until the chocolate is completely melted.
3. Mix the flour, baking soda, and salt in a bowl; set aside.
4. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate and vanilla.
5. Add the flour mixture alternately with the buttermilk, beating well after each addition.
6. In a separate small bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold into the batter.
7. Pour the batter evenly into the prepared pans.
8. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Immediately run a small metal spatula around the cake layers. Cool in pans for 15 minutes, then remove the layers from the pans and transfer to wire racks. Remove the parchment paper and let the cake layers cool completely.
9. Spread the coconut-pecan frosting between the cake layers and on top of the cake.

Coconut-Pecan Frosting:

1. In a large saucepan, beat the egg yolks, evaporated milk, and vanilla with a wire whisk until well blended.
2. Add the sugar and butter and cook over medium heat until thickened and golden brown, stirring constantly.
3. Remove from heat and stir in the coconut and pecans. Mix well.
4. Cool the frosting to your desired consistency before spreading on the cake. This recipe makes about 4-1/2 cups of frosting, enough to glaze 3 cake layers or 36 cupcakes.

Enjoy!

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