German Chocolate Cake
4 ounces German's Sweet Chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter; softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk use the real thing, this makes the cake
4 egg whites
Preheat oven to 350F. Line the bottoms of three 9 inch round cake
pans with wax paper. Microwave the chocolate and water in a large
bowl on high for 1 1/2 to 2 minutes or until chocolate is almost
melted, stirring halfway through heating time. Stir until chocolate
is completely melted. Sift together 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, one 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 in another bowl
with electric mixer on high speed until stiff peaks for. Do not over
beat. Gently stir into batter. Do not over mix. Pour into prepared
cake pans. Bake 30 minutes or until cake springs back when lightly
touched in the center. Immediately run spatula between cakes and
sides of pans. Cool 15 minutes. Remove from pans; remove wax paper.
Cool completely on wire racks. Spread coconut pecan frosting between
layers and over the top of cake.
Coconut Pecan Frosting
1 12 ounce can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks; slightly beaten
1 1/2 teaspoons vanilla
7 ounces flaked coconut about 2 2/3 cups
1 1/2 cups chopped pecans
Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan.
Cook and stir on medium heat about 12 minutes or until thickened and
golden brown. Remove from heat and stir in coconut and pecans. Cool
to room temperature and of spreading consistency.
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