Ingredients: |
Ingredients: 1 - 4 oz pkg Baker's German sweet chocolate, chopped
1/2 c. boiling water
4 large eggs
2 c. all-purpose flour
1 tsp baking soda
1/4 c. tsp salt
1 c. butter, room temperature
2 c. granulated white sugar
1 tsp pure vanilla extract
1 c. buttermilk
FROSTING:
1 c. evaporated milk (I double the recipe using a 12oz can, and filling the remainder w/water to make 2 cups)
1 c. sugar
3 egg yolks (beaten with 1 tsp water)
1/2 c. margarine
1 tsp vanilla extract
1 c. chopped pecans*
1 c. flaked coconut*
Typically I use more than 1 c. of each pecans and coconut
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Directions: |
Directions:Directions:
Preheat oven to 350º. Butter or spray with non-stick vegetable spray, three 9"X2" round baking pans. Line the bottom of the pans with parchment or waxed paper - spray sides of pan with non-stick spray.
In a heatproof bowl, place the chop chocolate. Pour the boiling water over the chocolate and stir until they have melted. Set aside to cool while you make the batter.
Beat egg whites in a small bowl with mixer on high speed until stiff peaks form; set aside. In a separate bowl, whisk or sift the flour, baking soda and salt (I typically don't sift)
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time, mixing well after each addition. Blend in melted chocolate and vanilla.
Add the flour (in three additions) and milk (in two additions), beginning and ending with the flour mixture. Fold in egg whites; stir gently until well blended. Pour into prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center just comes out clean and the tops spring back when lightly pressed. Remove from oven and place on wire rack to cool for about 15 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.
FROSTING:
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine, and vanilla. Cook over low heat stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Cool completely, then frost. |
Personal
Notes: |
Personal
Notes: NOTE: I use this cake combined with a German Chocolate or Swiss chocolate "dream cake," mixing the cake mix with the batter from this cake. It makes a nice German chocolate cake that has the rich flavor of a cake from scratch, but it is not as heavy as a "scratch" cake.
This German chocolate cake freezes well, even after frosting.
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This recipe for German Chocolate cake and Frosting is from