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Mama's German Chocolate Cake

Source of Recipe


Southern Living, October 2011



List of Ingredients



• Parchment paper
  
• 2 (4-ounce) packages sweet chocolate baking bars *
  
• 2 cups all-purpose flour
  
• 1 tsp baking soda
  
• ¼ tsp salt
  
• 1 cup butter, softened
  
• 2 cups sugar
  
• 4 large eggs, separated
  
• 1 tsp vanilla extract
  
• 1 cup buttermilk
  
• Coconut-Pecan Frosting
  
• Garnish: chocolate-dipped toasted pecan halves
  






Instructions



1. Preheat oven to 350° F. Lightly grease three 9-inch round cake pans; line bottoms with parchment paper, and lightly grease paper.
   
   
2. Microwave chocolate baking bars and ½ cup water in a large microwave-safe bowl at High for 1 to 1½ minutes, or until chocolate is melted and smooth, stirring once halfway through. Combine flour and next 2 ingredients in a medium bowl. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
   
   
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely, about 1 hour.
   Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.
   
   Makes 12 servings.
   
   .............
   
   COCONUT-PECAN FROSTING
   
   • 2 cups chopped pecans
   • 1 (12-ounce can) evaporated milk
   • 1½ cups sugar
   • ¾ cup butter
   • 6 egg yolks, lightly beaten
   • 2 cups sweetened flaked coconut
   • 1½ tsp vanilla extract
   
   Preheat oven to 350° F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes, or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes.)
   
   Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-quart saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
   
   Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
   
   Makes about 5 cups.
   
   






Final Comments


* We tested with Baker's German's Sweet Chocolate Bar.