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German Chocolate Cake




Source of Recipe


Baker's German Chocolate


Recipe Introduction


You could "cheat" on the frosting & use a prepared canned one if you like, but why? =)


List of Ingredients




CAKE
4 ounces German chocolate squares (sweet)
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
4 large egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites

FROSTING
1 can evaporated milk (12 oz)
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 tsp vanilla
1 can coconut flakes (7 oz)
1 1/2 cups chopped pecans


Recipe



CAKE:

Heat oven to 350°. Line bottoms of three 9" round cake pans with wax paper.

Microwave Method: Microwave chocolate & water in a large bowl on HIGH for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Stove Method: Heat chocolate & water in a heavy 1-qt saucepan on very low heat, stirring constantly until chocolate is melted and the mixture is smooth. Remove from heat.

Sift together flour, baking soda & salt. Set aside. Beat butter & sugar in a large bowl with electric mixture on medium speed until light & fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture & vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on HIGH speed until stiff peaks form. Do not overbeat. Gently stir into batter. Do not over mix. Pour into prepared cake pans.

Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes & sides of pans. Cool 15 minutes. Remove from pans. Remove wax paper. Cool completely on wire racks.

When cooled spread Coconut-Pecan frosting between layers & over the top of cake.

COCONUT PECAN FROSTING:

Mix milk, sugar, butter, egg yolks, & vanilla in large saucepan. Cook & stir on medium heat about 12 minutes or until thickened & golden brown. Remove from heat. Stir in coconut & pecans. Cool to room temperature & of spreading consistency. Makes about 4 1/2 cups.