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 ounces) evaporated milk
- 1-1/2 teaspoons vanilla
- 1-1/2 cups sugar
- ¾ cup (1-1/2 sticks) butter
- 1 pkg. (7 ounces) coconut
- 1-1/2 cups pecans, chopped
Instructions:
- Preheat oven to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in a large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
- Mix flour, baking soda, and salt, set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
- Beat egg whites in a small bowl with an electric mixer on high speed until stiff peaks form. Gently stir into the batter. Pour evenly into prepared pans.
- Bake for 30 minutes or until a toothpick inserted in the centers comes out clean. Immediately run a small metal spatula around cake layers. Cool in pans for 15 minutes, then remove layers from the pans to wire racks. Discard parchment paper. Cool cake layers completely. Spread coconut-pecan frosting between cake layers and onto the top of the cake.
COCONUT-PECAN FROSTING:
- Beat egg yolks, milk, and vanilla in a large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.
- Add coconut and nuts and mix well. Cool to the desired consistency. Makes about 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupcakes.