Ingredients: |
Ingredients: 1 pkg (4 oz.) sweet German chocolate
1/2 c. water
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
2 sticks margarine or butter, softened
2 c. sugar
4 egg yolks
1 tsp. vanilla
1 c. buttermilk
4 egg whites
Frosting:
1 can (12 oz.) evaporated milk
1-1/2 c. sugar
1-1/2 sticks of margarine or butter
4 egg yolks, slightly beaten
1-1/2 tsp. vanilla
2-2/3 c. flaked coconut (7 oz. pkg)
1-1/2 c. chopped Texas pecans
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Directions: |
Directions:Preheat oven to 350º. Line bottom(s) of pan(s) with wax paper (either three 9-inch round pans or one 9x13 pan). Microwave chocolate and water in glass measuring cup on high for 1-1/2 to 2 minutes until almost melted, stirring halfway through. Stir until completely melted. Mix flour, baking soda & salt and set aside. With electric mixer, beat butter and sugar on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating well after each addition until smooth. In another large bowl, beat egg whites on high speed until stiff peaks form. Gently stir egg whites into batter. Pour into prepared pan(s). Bake 30 to 40 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cake and side of pan. Cool 15 minutes; remove from pan. Carefully remove wax paper. Cool completely on wire rack. (Don't use wax paper if you intend to leave cake in pan! I generally use a 9x13 pan and make 2 cakes as there is enough frosting for 2 cakes - freeze one for later; frosting will store in refrigerator if you can keep fingers out of it!)
Frosting:
Mix milk, sugar, margarine, egg yolks and vanilla in large saucepan. Cook and stir on medium heat about 12-15 minutes, until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. (Makes 4-1/2 cups)
FYI - Do a good job separating eggs in the frosting - otherwise the white "cooks" and looks funny in the frosting. And, of course, NO yellow in the whites for the batter so you can get the stiff peaks. |
This recipe for Dave's Birthday Cake AKA German Chocolate Cake is from