Ingredients: |
Ingredients: 1 pkg (4oz) Baker's German's Sweet Chocolate
1/2 cup water, boiling
4 eggs, separated
2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
1 tsp vanilla
1 cup buttermilk
Coconut-Pecan Frosting:
4 egg yolks
1 (12 oz) can evaporated milk
1 ½ cups sugar
3/4 cup (1½ sticks) butter, cut into small pieces
2 ⅔ cups coconut
1½ cups pecans, chopped
1½ tsp. vanilla extract
|
Directions: |
Directions:Heat oven to 350º. Cover bottoms of 3 (9 inch) round pans with parchment paper; spray sides with cooking spray. Melt chocolate in water; cool. Beat butter and sugar in a large bowl with mixer until light and fluffy. Beat in egg yolks, one at a time. Blend in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture, alternatley with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake for 30 minutes, check with toothpick. Cool cakes in pans 15 minutes, loosen sides with a spatula. Remove from pans to wire racks, cool completely.
To prepare frosting: Whisk egg yolks and milk in large saucepan, until blended. Add sugar and butter, cook, stirring constantly, over medium high heat 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut, chopped pecans and vanilla. Cool to desired spreading consistency . Frost tops only. Makes 4-1/4 cups frosting enough to cover 3 cake layer tops, 2 (13x9”) cakes or 36 cupcakes. Cake serves 16 |
This recipe for German Chocolate Cake is from