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SL Mama's German Chocolate Cake




Source of Recipe


Southern Living October 2011


Recipe Introduction


The inclusion of this recipe counts as a work in progress, because I had some trouble with it. But everyone at work went crazy over it, so I need to save it. The cake layers really fell apart when I tried to assemble the cake. I thought the texture of the cake was good, but needed to be more ‘chocolate-y’ – maybe some added cocoa? The frosting is supposed to be enough for a thick coat of it between each of three layers and covering the outside of the entire cake. I got nowhere NEAR that much. And it was so loose that I was afraid it would just slide down the sides of the cake, so I filled and topped the layers with it and used chocolate icing on the sides. The pecans need to be DEEPLY roasted and maybe the coconut toasted – I found the frosting a little bland.


List of Ingredients




2 (4-oz.) packages sweet chocolate baking bars*
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
COCONUT-PECAN FROSTING
Garnish: chocolate-dipped toasted pecan halves


Recipe



Preheat oven to 350°. Prep 3 (9-inch) cake pans with cooking spray and parchment paper.

Melt chocolate with 1/2 cup water in the microwave, until melted and smooth, stirring halfway.

Mix flour, baking soda and salt in a bowl.

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 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 to stiff peaks; gently fold into batter. Pour batter into prepared pans.

Bake at 350° for 25 to 30 minutes or until the layers pass the toothpick test. 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. Cool completely. Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

COCONUT-PECAN FROSTING
2 cups chopped pecans
1 (12-oz.) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, lightly beaten
2 cups sweetened flaked coconut
1 1/2 teaspoons vanilla extract

Preheat oven to 350°. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool thoroughly.

Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. 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 consistency.

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.