Ingredients: |
Ingredients: 2 4-oz. pkgs. sweet chocolate baking bars
1/2 c water
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c sugar
4 large eggs, separated (whites used in cake)
1 tsp vanilla
1 c buttermilk
Coconut-Pecan Frosting
2 cups chopped pecans
1 12-oz. can evaporated milk
1 1/2 c sugar
3/4 c butter
6 egg yolks, lightly beaten
2 c sweetened flaked coconut
1 1/2 tsp vanilla
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Directions: |
Directions:Heat oven to 350º. Lightly grease 3 round cake pans and line bottoms with parchment paper. Lightly grease paper.
Microwave chocolate baking bars and water in a large microwave-safe bowl at HI for 1 to
Combine flour, soda and salt in medium bowl.
Beat butter and sugar at med. speed until fluffy. Add yolks, 1 at a time, beating after each. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed till stiff peaks form. Gently fold into batter. Pour into prepared pans.
Bake 25-30 minutes till wooden pick comes out clean. Remove from oven, gently run a knife around outer edge of cake layers to loosen from sides, then cool in pans on wire racks for 15 minutes. Remove from pans to racks, discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
Coconut-Pecan Frosting
Bake pecans in single layer in a shallow pan at 350 for 8-10 minutes or until toasted and fragrant, stirring halfway through. Cool completely.
Cook evaporated milk, sugar, butter and egg yolks in a heavy 3-qt. saucepan over med. heat, stirring constantly 3-4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12-14 minutes until mixture becomes a light caramel color, is bubbling and reaches a pudding-like thickness.
Remove pan from heat, stir in coconut, vanilla and pecans. Transfer to a bowl, let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
Garnish with pecan halves, if desired. |
This recipe for German Chocolate Cake is from