Directions: |
Directions:Preheat oven to 350º. Grease and flour bottoms only of 2 - 10" round cake pans. Microwave water in a small bowl until boiling, 1 to 1½ minutes, break chocolate bar into small pieces and add to the water and let set for a few minutes to soften and melt the chocolate. Stir mixture until the chocolate is completely melted and smooth, set aside for 10 minutes to cool slightly.
Mix sifted flour, baking soda and salt in a bowl and set aside. Beat the butter, sugar and vanilla in a large mixing bowl on medium speed until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the cooled chocolate until well blended. Add the flour mixture alternately with the buttermilk beating after each addition until smooth.
In a separate bowl beat egg whites on high until they form stiff peaks. Gently fold egg whites into the chocolate/flour mixture until well incorporated. Pour evenly into prepared cake pans. Bake 25 to 30 minutes or until cake springs back when lightly touched in the center, and just starts to pull away from edges.
Immediately run a spatula around the inside edge of the cake pan, and let cool for 15 minutes. Remove cakes from pans, and cool completely on wire racks.
Spread coconut pecan frosting between cooled cake layers and over top of cake.
Note: can use 3 - 9" cake pans in place of 2 - 10" cake pans. |
Directions: |
Directions:Mix milk, sugar, butter, egg yolks and vanilla in a sauce pan. Cook and stir constantly on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in the coconut and pecans. Stir mixture until spreading consistency. Cool completely before frosting cake, then
spread coconut pecan frosting between layers and over the top of cake. This cake will make 12 servings. |
This recipe for German Sweet Chocolate Cake is from