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German Chocolate Cake
1 pkg (4 oz)
Baker's German's Sweet Chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups sifted Cake Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
(these you will fold in last)
Heat oven to 350° |
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| Melt chocolate in
boiling water. Cool. Cream butter and
sugar until fluffy. Add yolks, 1 at a
time, beating well after each. Blend in
vanilla and chocolate. Shift flour with
soda and salt; add alternately with
buttermilk to chocolate mixture, beating
after each addition until smooth. Fold
in beaten whites. Spray three
9 inch layer pans with pan spray, place
a circle of parchment paper on the
bottom of each pan and spray the paper.
Pour batter into the prepared pans. Bake
at 350°
for 30 minutes. Cool in pans for a
little while and then invert onto racks
to cool. Don't forget to pull off
parchment paper! When
cooled, frost each layer with the Sweet
coconut pecan frosting. Recipe
follows below. |
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Sweet Coconut Pecan Frosting for German
Chocolate Cake
3/4
cup
butter
1-1/2
cups
sugar
5 egg yolks
1
can
(12 oz.)
evaporated milk
1
pkg.
(7 oz.)
Sweet Coconut
(about 2-2/3 cups)
1-1/2
cups
Coarsely Chopped
Pecans
2
tsp.
vanilla
Several pecans for garnish |
Slowly melt the butter in a large
saucepan, stir in sugar and milk and then beat in the
egg yolks and use a wire whisk to blend well; cook
on medium heat 12-15 minutes or until thickened and
golden brown, stirring constantly. Remove from
heat and stir in the coconut, pecans and vanilla.
Set aside to cool. Then frost the cake by placing
one third of the frosting on each of the three layers,
stacking as each layer is frosted then spoon the final
1/3 over the top layer.
I've prepared this cake for many occasions... for
different birthdays every year! |
