Ingredients: |
Ingredients: German Chocolate Cake:
1 package (4ounces) of Baker's German's Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) margarine or butter, softened
2 cups sugar
4 egg yolks
1 Tbs vanilla
1 cup of buttermilk
4 egg whites
Coconut-Pecan Filling and Frosting:
1 can (12 ounces) of evaporated milk
1 1/2 cups of sugar
3/4 cup (1 1/2 sticks) of margarine or butter
4 egg yolks, slightly beaten
1 1/2 tsp vanilla
1 package (7 ounces) Baker's Angel Flake Coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans
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Directions: |
Directions:German Chocolate Cake:
Heat oven to 350º. Line bottoms of three 9 inch round cake pans with wax paper. Microwave chocolate and water in large microwavable bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. You can also melt the chocolate in a saucepan on very low heat, stirring constantly until chocolate is melted and mixture is smooth. Mix flour, baking soda and salt; set aside. Beat margarine and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with an electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans and bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes and remove from pans. Remove wax paper and cool completely on wire racks. Spread the Coconut-Pecan Frosting between layers of cake and over the top of the cake.
Coconut-Pecan Filling and Frosting:
Mix milk, sugar, margarine, egg yolks, and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature or until it becomes a spreading consistency. Makes about 4 1/2 cups. |
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