Ingredients: |
Ingredients: 4 ounces Bakers German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups cake flour * see below sub instructions
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Frosting
1 1/2 cups sugar
1 1/2 cups evaporated milk
3/4 cup butter
5 egg yolks, beaten
2 cups flaked coconut
1 1/2 cups chopped pecans
1 1/2 teaspoons vanilla extract
|
Directions: |
Directions:Line bottoms of 3, 8 or 9 inch round baking pans with waxed paper. Grease or spray with cooking spray the sides of the pans and set aside.
In small saucepan, melt chocolate with water over low heat; cool.
Preheat oven to 350º. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into the creamed mixture; fold in remaining whites. Pour batter into prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Immediately run small spatula around cakes in pans. Cool in pans 10-15 minutes before removing from pans to wire racks to cool completely.
Frosting
In a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
Ganache
In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake. Y |
This recipe for German Chocolate Cake is from