Cake Recipes
German Chocolate Cake
Ingredients
Cake
- 4 ounces Baker's German's Sweet Chocolate
- 1/2 cup water
- 1 3/4 cups cake flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter (at room temperature)
- 4 eggs, separated
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk
Coconut Pecan Frosting
- 1 1/2 cups evaporated milk
- 1 1/3 cups granulated sugar
- 3/4 cup unsalted butter
- 4 egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 cup shredded coconut
- 1 3/4 cup chopped pecans, toasted
Instructions
- Cake: Heat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans. Add wax paper or parchment cut in circles to fit the pans, and grease and flour the paper.
- Melt together the chocolate and water over low heat in a small saucepan. Keep the mixture warm.
- Sift together the flour, baking soda and salt in a small bowl, and set the bowl aside.
- With a mixer, cream together the sugar and butter.
- Add the egg yolks, then the chocolate and the vanilla extract, beating well after each addition.
- Mix in the sifted dry ingredients in batches, alternating with the buttermilk, and combine well.
- Beat the egg whites in another bowl, preferably copper, until stiff peaks form. Fold the whites gently into the batter by hand. Divide the batter equally among the prepared pans.
- Bake for 30 to 32 minutes, or until a wooden pick inserted in the center comes out clean.
- Allow the layers to stand in their pans for about 5 minutes.
- Run a knife around their edges, invert them onto cake racks, and remove them from the pans. Let them cool.
- While the layers cool, prepare the frosting.
- To assemble the cake, place one layer on a decorative serving plate. Spread one-third of the frosting over the top of the cake layer.
- Repeat with the remaining layers and frosting. The cake is best the day it's made, but because it's quite moist, it keeps another day or two tightly covered.
- Coconut Pecan Frosting: Combine milk, sugar, butter, egg yolks, vanilla
extract and salt in a large, heavy saucepan. Cook over medium-low heat, stirring constantly, until the mixture is slightly thickened, about 12 to 14 minutes.
- Remove the pan from the heat, and stir in the coconut and pecans. Continue stirring the frosting until it stiffens enough to spread thickly.