Ingredients: |
Ingredients: 4 oz sweet baking chocolate, chopped
1 1/2 cups milk
3/4 cup butter, softened
1 3/4 cups sugar
3 eggs, room temperature
2 tsp vanilla
2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
Coconut Pecan Filling:
4 egg yolks
1 - 10oz can evaporated milk
1 1/2 cups sugar
1/2 cup butter
7 oz pkg coconut (2 2/3 cups)
1 cup chopped pecans
Creamy Chocolate Frosting: (makes 4 cups)
1 cup butter
5 Tbsp heavy cream
1 tsp vanilla
1/2 cup unsweetened cocoa powder
4 cups powdered sugar
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Directions: |
Directions:Preheat oven to 350º. Grease 2 - 9" round baking pans.
In a saucepan, cook and stir chocolate and milk over low heat until melted; cool.
In a large bowl, beat butter for 30 seconds. Gradually add sugar 1/4 cup at a time, beating on medium speed until combined. Add eggs, one a time. Add vanilla.
Combine flour, baking soda, baking powder, and salt. Gradually add to butter mixture, alternately with chocolate mixture. Beat just until combined each time. Beat on medium speed 20 seconds more. Pour into prepared pans.
Bake 25-30 minutes for 9" pans (or 45 min for 13 x 9 pan). Cool in pans 10 minutes. Remove from pans and cool completely on wire racks. Spread filling between layers and on top of cake. Spread frosting on sides.
Filling:
In a medium saucepan, combine 3 egg yolks, milk, sugar, and butter. Cook over medium heat, stirring frequently for 20-25 minutes or until mixture coats back of spoon. Remove from heat and add coconut and pecans. Cover and cool.
Frosting: (Make 1/2 recipe for frosting the sides of this cake)
In large bowl, beat butter and 1 cup of powdered sugar. Add 3 Tbsp heavy cream and vanilla, Add cocoa powder and 3 cups of powdered sugar, beating until creamy. Add 2 more Tbsp heavy cream as needed. |
This recipe for German Chocolate Cake is from