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German Chocolate Cake Recipe

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This recipe for German Chocolate Cake, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Magner
Added: Saturday, February 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
4 ozs semisweet or bittersweet chocolate, chopped fine
1/4 cup dutch processed cocoa, sifted
1/2 c boiling water
2 c flour sifted
1 1/2 sticks butter, softened
1 cups sugar
2/3 c light brown sugar
4 eggs
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
3/4 c sour cream at room temperature

COCONUT PECAN FROSTING:
1 can (12 ozs) evaporated milk
1 cup sugar
1/4 c light brown sugar
4 egg yolks, slightly beaten
3/4 stick butter
2 tsp vanilla
2 1/3 cups sweetened shredded coconut
1 1/2 cups chopped pecans, lightly toasted

Directions:
Directions:
CAKE: Combine chocolate and cocoa in small bowl. Pour boiling water over and let stand to melt. Whisk until smooth and set aside to cool
Spray 2 round 9" cake pans with non stick spray. line bottoms with a circle of wax paper or parchment paper. spray again and dust with flour.
Beat butter, sugar and salt at medium speed about 30 secs to mix. Turn on medium high and beat 4 minutes until light and fluffy, scraping bowl half way thru.
On medium speed add eggs one at a time, beating well and scraping bowl often. Beat in vanilla, and then turn to high and beat till light and fluffy a minute or so.
Turn to low and add chocolate and beat about 30 secs.
Add dry ingredients in 3 additions alternating with sour cream, beginning and ending with dry ingredients until just barely combined.
Stir batter with spatula scraping bottom and sides of bowl to ensure batter is combined. Divide evenly into cake pans smoothing tops
Bake at 350 about 30 mins until toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes, invert onto greased rack, peel off paper.
Cool cakes to room temperature before frosting.

FROSTING:
Whisk yolks in medium saucepan: gradually whisk in evaporated milk. Add sugars, butter and salt and cook over medium high heat whisking constantly until mixture is boiling, frothy and slightly thickened, about 6 minutes.
Transfer to bowl, whisk in vanilla, stir in coconut. cool to room temperature. Add pecans right before
frosting cake.

TO ASSEMBLE: Slice each cake horizontally into 2 pieces. Put one piece on cake plate and top with 1/4 of the frosting. Top with other half of cake and add 1/4 of frosting. Add the next cake layer, top with frosting, add the last cake half and top with the last 1/4 of the frosting.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
60-90 minutes
Personal Notes:
Personal Notes:
Diane and I used the recipe for German Chocolate Cake from the wrapper of a bar of German Sweet Chocolate since we were kids. We loved it. But in the summer of 2005 Holly and I found this recipe from Cook's Illustrated (Jan/Feb 2005 issue) It was MUCH better.....So now this is our favorite.

 

 

 

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