German Chocolate Cake & Frosting by Mrs. Fields Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cake:
1 (4-oz.) pkg. German's Chocolate, melted and cooled
3/4 c. (1 1/2 sticks) butter, softened
2 c. sugar
1 1/2 tsp. vanilla
2 c. flour
1/2 c. cocoa
1 T. baking powder
1 tsp. salt
3 egg yolks
1 c. hot mashed potatoes
1/2 c. buttermilk
1/2 c. boiling water
1 (4-oz.) pkg. German's chocolate, chopped
3 egg whites, beaten to stiff peaks
Frosting:
2 1/4 c. sugar
1 c. + 2 T. (2 1/4 sticks) butter
17 oz. evaporated milk
6 egg yolks, room temperature
1 T. + 1 tsp. vanilla
2 1/2 c. pecans
10 1/2 oz. coconut, lightly toasted
|
|
Directions: |
Directions:Cream butter and sugar, add egg yolks and vanilla. Stir in the melted chocolate and mashed potatoes. Combine and sift the dry ingredients; add alternately with the buttermilk. Fold in the boiling water. Mix in the chopped chocolate and fold in the beaten egg whites. Divide the batter into 3, 9-inch layer pans which have been greased, floured and lined with parchment paper. Bake at 350º, 20-25 minutes. Allow layers to cool 10 minutes, remove the layers from the pans and peel off the parchment. Cool completely.
Frosting: In a Dutch oven (no microwave) mix the sugar, butter, evaporated milk and 6 egg yolks. Cook 12 minutes over medium heat until the butter is melted, the sugar dissolved and the mixture is golden. Remove from heat and pour into a large bowl. Stir in pecans, coconut and vanilla. Allow the mixture to cool to lukewarm and of spreading consistency. Spread between layers and on top and sides of cake. Garnish with additional pecans and coconut if desired. |
|
Personal
Notes: |
Personal
Notes: Mrs. Fields' recipe makes the most moist, dense, and chocolaty version of the German Chocolate cake imaginable! A real show stopper!
|
|
This recipe for German Chocolate Cake & Frosting by Mrs. Fields is from