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Category: |
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Ingredients: |
Ingredients: 1 (4 oz.) Baker's German Sweet baking chocolate
1/2 c water
2 c flour
1 tsp baking soda
1/4 tsp salt
1 c soft butter
2 c sugar
4 egg yolks
1 tsp vanilla
1 c buttermilk
4 egg whites
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Directions: |
Directions:Oven 350º
Heat oven. Line bottoms of 3 (9 inch round) cake pans with waxed or parchment paper.
Microwave chocolate and water in large microwavable bowl on high 1½-2 minutes or until chocolate is almost melted. Stir half-way through heating time. Stir until chocolate is completely melted.
Mix flour, baking soda, and salt and set aside. Beat butter and sugar in large bowl with 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 alternatively with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on high until stiff peaks form. Gently fold egg white mixture into the batter. Pour into prepared pans. Bake 30 min or until cake springs back when lightly touched in the senter.Immediately run spatula between cake and side of the pan. Cool 15 minutes and remove from pan. Remove wax paper. Cool completely on wire racks.Spread coconut pecan filling and frosting between layers and on top of cake. |
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Coconut Pecan Filling and Frosting |
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Ingredients: |
Ingredients: 12 oz. can evaporated milk
1 ½ c sugar
3/4 c butter
4 egg yolks, slightly beaten
1½ tsp vanila
7-oz pkg Angel Flake Coconut
1 ½ c chopped nuts
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Directions: |
Directions:Stir milk and sugar, butter, egg yolks and vanilla in a large saucepan, stirring constantly. Cook on medium heat 12 minutes or until thickens and is golden brown. Remove from heat and stir in coconuts and pecans. Cool to room temperature and of spreading consistency. Makes about 4 1/2 cups of filling/frosting. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 prep, 30 bake time |
This recipe for Aunt Adelle's German Chocolate Cake is from