Ingredients: |
Ingredients: 4 eggs, separated
1 pkg. (4 oz.) German sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
1 tsp. vanilla extract
2 1/2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Coconut-Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1 1/3 cups flaked coconut
1 cup chopped pecans
1 tsp. vanilla extract
|
Directions: |
Directions:Let eggs stand at room temperature for 30 minutes. Line a greased 13x9" baking pan with waxed paper. Grease and flour the paper; set aside. In a microwave, melt chocolate and water; stir until smooth. Cool. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Spread batter evenly into prepared pan. bake at 350º for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Remove waxed paper. For frosting, in a small saucepan, heat the milk, sugar, egg yolks, butter and vanilla over med-low heat until mixture is thickened and golden brown, stirring constantly. Remove from the heat. Stir in the coconut, pecans and vanilla. Beat on high until frosting is cool and achieves spreading consistency. Place cake on a serving platter; frost top and sides. |
This recipe for German Chocolate Birthday Cake is from