Ingredients: |
Ingredients: 1 pkg (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla
1 cup buttermilk
German Chocolate Cake Frosting
1 1/2 cups sugar
3 egg yolks lightly beaten
2/3 cup evaporated milk
2 Tbsp butter
1/2 tsp salt
1 tsp vanilla
1 1/3 cup chopped pecans
1 cup flaked coconut
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Directions: |
Directions:Heat oven to 350°F.
Cover bottoms of 3 (9-inch) round pans with parchment paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake for 30 min. or until a toothpick inserted in the center comes out clean. Immediately run a small spatula around the cakes in pans. Cool cakes in pans for 15 min. Remove from pans to wire racks; cool completely.
Prepare Coconut-Pecan Filling and Frosting
In a saucepan combine sugar beaten egg yolks and milk. Cook over medium heat stirring constantly until thickened, do not boil. Remove from heat and stir in remaining ingredients. |