Ingredients: |
Ingredients: Cake:
1pkg. (4oz) Bakers German Sweet Chocolate
1/2c. Water
2c. Flour
1tsp. Baking Soda
1/4tsp. Salt
1c. (2sticks) Butter or Margarine, softened
2c. Sugar
4 Eggs, separated
1tsp. Vanilla
1c. Buttermilk
Coconut-Pecan Filling and Frosting:
1can (12oz) Evaporated Milk
11/2c. Sugar
3/4c. (11/2sticks) Butter
4 Egg Yolks slightly beaten
11/2tsp. Vanilla
1pkg. (7oz) Baker Angel Flake Coconut
11/2c. chopped Planters Pecans
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Directions: |
Directions:Cake;
Line the bottom of 3 (9")round cake pans with wax paper and grease the sides of pans.
Microwave: Chocolate and water in a large microwavable bowl on High11/2 to 2 minutes or until chocolate is almost melted, stirring after each minute to chocolate is completely melted.
Mix: flour, baking soda and salt; set aside. Beat butter and sugar in a large bowl with electric mixer on medium speed till light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternating with buttermilk, beating until well blended after each addition.
Beat: egg whites in another large bowl with electric mixer on high speed until peaks form. Gently stir into batter. Pour evenly into prepared pans.
Bake: in a 350 preheated oven for 30 minutes or until a toothpick inserted into the centers comes out clean. Immediately run spatula between cakes and sides of pans. Remove wax paper. Cool completely on wire racks. When cool spread icing between layers and onto top of cake.
Filling and Frosting: Mix: milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Add: coconut and pecans mix well.. Cool to room temperature and to desired spreading consistency ( AD puts in fridge at this point to get the way she likes it ). |
This recipe for German Chocolate Cake is from